Today we are making one of the best dips that exist out there: Muhammara! This vibrant and flavourful Middle Eastern dip originates from Aleppo, Syria, and some of its key ingredients are walnuts, red peppers, and pomegranate molasses.
Vegan, gluten free, soy free | Serves 4 | DIP
Ingredients:
- 80g walnuts
- 20g breadcrumbs
- 300g grilled or roasted red peppers (from a jar)
- 1 garlic clove
- 1 tablespoon pomegranate molasses
- 2 tablespoon olive oil
- 1/3 teaspoon of each cumin powder and (Aleppo) chili flakes
- Pinch of salt
- Juice of 1/2 lemon
Serve with:
- Olive oil
- Pomegranate molasses
- Crushed walnuts
- Fresh coriander, parsley or mint leaves
Steps:
1.In a pan, on a medium heat, toast the walnuts and breadcrumbs for 2-3 minutes or until golden, then remove from the heat.
2.In the meantime, drain the peppers and pad dry them using a clean kitchen towel or some kitchen paper, and roughly chop them.
3.Once the walnuts and breadcrumbs are toasted, add them in a food processor, along with the clove of garlic and blend them until you get a fine grind consistency.
4.Then add the remaining ingredients in the food processor and pulse a few times and stop and scrape the sides as needed.
5.Serve on a plate with a drizzle of olive oil, pomegranate molasses, some crushed walnuts and a few fresh herbs.
Enjoy!
Notes:
*Use gluten free breadcrumbs for a gluten free version.
*Store in an air-tight container in the fridge for up to 5 days.