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Muhammara
A pepper and walnut dip
|
Serves |
4-6 |
|
Prep time |
10 minutes |
|
Cook time |
30 minutes |
Another delicious dip to add to your middle eastern meals, muhammara is made up primarily of charred peppers and walnuts.
Ingredients
| 6 | red peppers |
| 90g | walnuts diced |
| 60g | dried bread crumbs |
| 1/2 | lemon, juice |
| 1 tbsp | pomegranate molasses |
| 2 tsps | ground cumin |
| pinch | dried chilli flakes (optional) |
| 3 | garlic cloves, roughly chopped |
| 2-3 tbsps | olive oil |
| salt, to taste |
Method
1. Preheat the oven to 200°C/180°C fan/ gas mark 4, once warm place the peppers in an oiled oven tray and put in the oven. Cook until blacked all over, turn the peppers once in a while to ensure and even cook.
2. In a pan over a low-medium heat, toast the nuts for approx 1 minute then place to one side.
3. Once the peppers are charred all over, remove from the oven tray and place in a large bowl, cover the lid of the bowl with cling film until the peppers are cool enough to handle.
4. Once the peppers have cooled sufficiently, remove the cling film. Now, peel all the skin from the peppers and discard, also remove seeds, stalk and core at the same time.
5. Now, add the peppers, walnuts and all the other ingredients into a blender, blending together into an even consistency. Adjust the ingredients for a flavour or texture which suits you.
Chef’s tips
Add a little extra chilli for more of a kick!