Muhammara
Servings
4
Prep Time
10
Cook Time
5
About This Recipe
Try this yummy plant-based middle eastern dip Muhammara. Made with roasted peppers and walnuts this side has a rich belnd of sweet and savoury flavours.
This recipe was originally published by Rainbow Plant Life, check out the full delcious recipe!
Ingredients
2 roasted red bell peppers
150g walnuts
50g breadcrumbs (panko recommended)
1 garlic clove
50ml pomegranate molasses
60ml olive oil
15ml lemon juice
1 tsp Aleppo pepper
1/2 tsp ground cumin
1/2 tsp kosher salt
Instructions
Toast the walnuts in a frying pan over medium heat until lightly golden brown, about 3 minutes.
Add the breadcrumbs and toast for 3 more minutes or until golden brown, stirring regularly.
Transfer the nuts and breadcrumbs to a blender along with the garlic. Blend until fine crumbs.
Add the roasted peppers, pomegranate molasses, olive oil, lemon juice, Aleppo pepper, cumin, and salt. Pulse until mostly smooth but still chunky.
Transfer the dip to a serving plate, drizzle with olive oil, and garnish with chopped walnuts, fresh mint, and optional pomegranate seeds.