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
- 75²µ/2½´Ç³ú walnuts
- 2 roasted red peppers (jarred is fine)
- 75²µ/2½´Ç³ú 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
Method
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
Recipe Tips
To roast peppers for this dish, grill the peppers under a hot grill, over a barbecue or directly over a gas flame, rotating them regularly using tongs, until the skin is blistered and blackened all over. Put in a bowl and cover with a plate or reusable plastic cover. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle, peel off the skins and discard. Carefully remove the seeds and stem, but catch all the sweet juices that come out and use them in the dip.