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
- red pepper2 pieces
- Tahini1 tbsp
- Pomegranate molasses1 tbsp
- Olive Oil4 tbsp
- Salt½ tsp
- Black Pepper½ tsp
Instructions
4 steps- 1
Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.
- 2
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.
- 3
Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.
- 4
Arrange in a serving dish and garnish with mint and remaining walnuts.
Nutrition
1 serving ≈ 194 g
Nutrition values are estimates. - means data is unavailable.
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