Denise says:
- This punchy dip originated in Syria, and it’s now common throughout the Middle East. Its key ingredients are roasted red peppers, walnuts, breadcrumbs, chili flakes, and pomegranate molasses, which combine to make it thick, nutty, zingy, spicy, sour, and sweet.
- The simplest way to serve this muhammara is on its own as a dip. Scoop it up with warm pita bread, pita chips, crackers, or fresh veggies like cucumbers, carrots, or radishes. It’s also a wonderful addition to a mezze platter.
- To roast the peppers, cut them in quarters, remove the seeds. Transfer to baking tray.
- Drizzle with olive oil Grill for about 10 minutes or until golden. Place in a bowl and cover immediately with cling film.
- When cool the pepper skins will peel off easily !
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes – if you roast your own peppers
- Serves: 4-6 people
Ingredients:
- 3 Roasted red peppers – Use jarred ones, or roast your own.
- 75g bread crumbs – They thicken the dip.
- 75g walnuts – They make it rich and nutty.
- 2 tablespoons extra-virgin olive oil – It adds more richness and helps the ingredients blend together.
- 1 garlic clove
- 1 teaspoon fresh lemon juice – It adds brightness.
- 1 teaspoon black pepper or red pepper flakes
- ½ teaspoon ground cumin – for earthy, aromatic flavour.
- Fresh mint – garnish
- Pita bread – for serving
Method
- In a food processor, place the roasted red peppers, breadcrumbs, walnuts, olive oil, garlic, lemon juice, pepper and cumin.
- Pulse until creamy and season to taste.
- Garnish with fresh mint. Serve with pita bread or a bowl of crudité.
Tagged in: canape, cumin, Garlic, lemon, Middle Eastern, Mint, Olive Oil, red peppers, Starter, Walnuts