muhammara (roasted red pepper dip)
Quick & Easy
Muhammara (roasted red pepper dip)
Muhammara is a vibrant Levantine dip that's sweet, nutty and tangy. it's really quick to whip up with roasted peppers from a jar, but tastes absolutely amazing if you roast fresh peppers on a barbecue or even a gas hob. Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature.
Ingredients:
- 75g/2½oz walnuts
- 2 roasted red peppers (jarred is fine)
- 75g/2½oz white breadcrumbs
- 1 tbsp tahini
- 1 tbsp pomegranate molasses
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- fresh mint leaves, to garnish
Directions:
- Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.
- Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.
- Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.
- Arrange in a serving dish and garnish with mint and remaining walnuts
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