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Today is Progressive Eats Day and we’re celebrating all things citrus! I’ve made you some blood orange muhammara. It’s a Middle Eastern walnut dip that is hard to stop eating.

Instead of the usual one-two punch of lemon juice and pomegranate molasses, I’ve substituted blood orange juice and a blood orange reduction. First, let’s check out this month’s line up, hosted by Coleen Hill of The Redhead Baker.

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Progressive Eats is one of my favorite times of the month. I try to think outside the box and really bring the theme home in new and delicious ways. All these ladies push me to be better and more creative, and I love it! Thanks so much to Coleen for hosting this month and to Barb from Creative Culinary for coming up with this great concept.

Progressive Eats Citrus Menu

Drinks

• Bubbly Blood Orange Campari Cocktail from Mother Would Know

Appetizers

• Muhammara with Blood Orange from Pastry Chef Online (you’re here!)

Bread

• Orange and Anise Scented Challah from OMG! Yummy

Main Course

• Chicken Milanese with Citrus Salsa from Healthy Delicious

Veggies/Side Dishes

• Citrus Salad with Honey-Tarragon Vinaigrette from All Roads Lead to the Kitchen
• Lemon Rice – South Indian Rice With Lemon from SpiceRoots

Desserts

• Blood Orange Upside Down Cake from Creative Culinary
• Chocolate Hazelnut Orange Cake from Food Hunters Guide
• Meyer Lemon Mousse from The Redhead Baker
• Raspberry Topped Lemon Souffles from That Skinny Chick Can Bake

Blood Orange Muhammara

This is the second time I’ve made muhammara. The first was from a recipe in Judith Finlayson’s most excellent and encyclopedic The Chile Pepper Bible.

The original version of muhammara gets tang and zing from lemon juice and pomegranate molasses.

What is Ras al Hanout

In this version, I subbed in blood orange juice and a blood orange reduction. I also added in some ras al hanout–a Moroccan spice blend that translates to “top of the shop.”

In other words, it’s a spice blend with all the best spices each individual spice shop carries. 

The combination of slightly bitter, tangy blood orange juice and reduction along with the warm spices in the ras al hanout–mace, nutmeg, cardamom, saffron, ginger, turmeric, and more–really make this dip sing.

What’s in This Blood Orange Muhammara?

The base is:

• roasted red peppers
• toasted walnuts
• toasted pine nuts.

Think of it as a Middle Eastern pesto that uses peppers in place of herbs.

Other ingredients include:

• green onions
• 1 small spicy red pepper of your choice
• garlic
• blood orange juice
• blood orange reduction
•  kosher salt
• ras al hanout
• cumin
• hot smoked paprika
• extra virgin olive oil

It has a bit of heat, a bit of smoke from the roasted peppers and the hot smoked paprika I decided to add, and it is decidedly more-ish. A wonderful appetizer before our citrus extravaganza!

If this blood orange muhammara sounds good to you, or if you make it, please consider rating the recipe and/or sharing it to the PCO Facebook Group or on Instagram using hashtag #pcorecipe and tagging me.

Can’t wait to hear what you think!

Blood Orange Muhammara Recipe

Yield: 2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

This Blood Orange Muhammara is tangy, a bit hot, warm with spice, and bright with blood orange. You will not be able to stop at one bite!

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Ingredients

• 1 12 oz jar roasted red peppers, , drained
• 1/2 cup walnuts, , toasted
• 1/2 cup pinenuts, , toasted
• 4 green onions, , white and part of the green. I settled on about 3" pieces
• 1 small spicy, (or not so spicy) red pepper of your choice, seeded and cut into strips. Original recipe calls for finger peppers, but use what you can find. I used something called a Fresno pepper which wasn't especially hot.
• 2 cloves garlic
• 2 Tablespoons blood orange juice
• 2 Tablespoons blood orange reduction, (see notes)
• 1 1/4 teaspoon kosher salt
• 1 teaspoon ras al hanout
• 1 teaspoon cumin
• 1/2-3/4 teaspoon hot smoked paprika, (to taste, or use 1/4 teaspoon cayenne)
• 1/4 cup extra virgin olive oil

Instructions

1. Place all the ingredients except for the olive oil in the bowl of your food processor.
2. Put on the lid and pulse until the consistency of chunky salsa.
3. With the processor running, pour in the olive oil in a steady stream until pureed. There will still be some texture from the nuts. You can leave it chunkier if you want, but I like it smooth. Your call.
4. Cover and let sit for 30 minutes or so for the flavors to develop.
5. Enjoy and store leftovers in the fridge for up to 5 days.

Notes

To make the blood orange reduction, put one cup of freshly squeezed blood orange juice in a small saucepan.

Bring to a boil and then keep at a low boil until reduced to 2 Tablespoons.

Keep an eye on it so it doesn't boil over or burn in the pan. You shouldn't need to stir, but you can swirl the pan every once in awhile.

Recommended Products

• 
  Ras al Hanout
• 
  Hot Smoked Paprika
• 
  Cuisinart Food Processor

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Nutrition Information

Yield 16 Serving Size 2 Tablespoons
Amount Per ServingCalories 92 Total Fat 8.5g Saturated Fat 0.8g Trans Fat 0g Unsaturated Fat 42g Cholesterol 0mg Sodium 234mg Carbohydrates 3.9g Fiber 1g Sugar 1.9g Protein 2g

The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.

And there you have it friends.

Thanks for spending some time with me today. Enjoy the blood orange muhammara. Have a lovely day.

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