Ingredients
- 2 red bell peppers
- 1 cup walnuts, toasted
- 1 clove garlic, roughly chopped
- juice of 1/2 lemon
- 1/4 cup panko bread crumbs (or substitute other bread crumbs)
- 1 Tbsp. pomegranate molasses
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- sprinkle of cumin
- 2 Tbsp. olive oil
Muhammara (Syrian Red Pepper and Walnut Dip)
Method
- Place a rack at the top of your oven and preheat your grill function
- Cut peppers in half and remove stems and seeds
- Line a baking sheet with tin foil and place peppers on it, skin side up
- Grill the peppers, turning them until the skins are charred
- You can also roast them over a gas flame, turning them with tongs
- Remove from oven and, place the peppers in a large paper bag
- Seal and set aside until peppers are cool enough to handle, 10-15 minutes
- Once peppers are slightly cooled, peel off and discard the charred black skins
- It's OK if some bits of skin still cling to the pepper
- Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil
- Blend to combine, streaming in the olive oil
- You can blend for less time to leave the dip a bit chunky, or puree for longer until completely smooth
- Scrape into a serving bowl
- Serve with pita or lettuce leaves or use as a spread on sandwiches, grilled meats or fish
Comments
Thanks to Kakanui Produce (capsicum) and Beanos Bakery for providing the ingredients used in the demonstration.
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