Muhammara

A tangy, gently spicy dip from southern Turkey made with roasted red peppers, walnuts, pomegranate molasses and pepper paste. A vegan snack with bread or crackers.

Ingredients

• 400 g (4-5) roasted red peppers
• 150 g (1½ cups) walnuts
• 60 g (⅔ cup) breadcrumbs
• 30 g (2 tbsp) red pepper paste
• 30 g (1½ tbsp) pomegranate molasses
• 60 g (4½ tbsp) olive oil
• 10 g (3 cloves) garlic
• 15 g (1 tbsp) lemon juice
• 3 g (1 tsp) cumin
• 5 g (2 tsp) red pepper flakes
• 5 g (1 tsp) salt

Instructions

1. 1

   Peel and seed the roasted peppers, lay them on paper towels and let them drain well.

2. 2

   Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then let cool.

3. 3

   Put the peppers, garlic, red pepper paste, pomegranate molasses, lemon juice, cumin, red pepper flakes and salt in a food processor and pulse briefly.

4. 4

   Add the walnuts and breadcrumbs and pulse a few more times; the muhammara should stay slightly coarse.

5. 5

   With the machine running, drizzle in the olive oil in a thin stream and stop once it is creamy.

6. 6

   Spread on a serving plate and chill for 30 minutes. Make a shallow swirl on top with a spoon before serving.

Nutrition

Per serving