Spicy Walnut-Chili Paste Dip

As spicy as a good game, this nutty, flamed paste is great accompaniment to baked pita crisps

Warning: this is not for the faint taste-budded! Among the many different ways of making “mhammara”, this is absolutely the most volcanically spicy. It is indeed my mom’s most special spread recipe–paired with our love for ultra-spicy foods, of course. And speaking of pairing, mhammara goes well with almost any mezze item (hummus, baba ghanouj, tabbouli, etc.), or just simply with some vegetable crudites or pita bread (or toasted pita bits).

What’s also so great about mhammra is the chili paste’s high content of capsaicin, the compound that gives the peppers their spiciness and the substance that has captured the interest of nutrition and medical researchers. Among the hailed benefits of capsaicin include: the release of endorphins (aka “pleasure hormones”), the revving up of metabolism, and the inhibition of inflammation (which helps one delay the onset of arthritis and even treat the pain associated with it).

Further still, chili paste can offer many cardiovascular benefits such as reducing cholesterol and triglyceride levels, and protecting blood fats from oxidization. It is also well-known that chili peppers are great for clearing nasal congestions and boosting immunity due to their high content of vitamin C.

Besides the health benefits of its main ingredient, chili paste, Mhammara is also brimming with a wide range of minerals (from the walnuts) such as manganese, copper, phosphorus, zinc, iron, and magnesium!

It is also quite easy to make. All you need is a food processor and the following ingredients:

1 handful of walnuts

3 tbsp chili paste

½ cup pre-soaked bulgur

1 Small onion

1 tbsp tahini

1 tbsp lemon

2 tbsp pomegranate molasses

2 tbsp olive oil

Simply put all the ingredients together in a food processor and blend until they form a firm, thick paste.

Enjoy! 🙂