Muhammara Dip
This Middle Eastern red pepper dip is a real taste explosion and delicious with flatbreads, toasted pittas or crackers. The addition of toasted walnuts give it a chunky texture and boost the protein. If you cannot get hold of pomegranate molasses you could try substituting maple syrup. Once you start dipping you won't want to stop!
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 1 small frying pan
- 1 Food Processor
Ingredients
- 550 grams jar roasted red peppers 300g, drained
- 1 clove garlic roughly chopped
- 50 grams walnuts
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 1 tbsp pomegranate molasses
- 50 grams breadcrumbs
- pinch sea salt
Instructions
- Ina. dry frying pan lightly toast the walnuts until they start to brown. Be careful not to let them burn. Remove them from the heat and roughly chop them
- Place all the remaining ingredients in a food processor then add the walnuts
- Blitz until roughly chopped and well combined. You may need to scrape down the ingredients from the side of the food processor half way through. The mixture should be a little bit chunky, but a good texture for dipping. If it is a little too thick then you could add a little more olive oil.
- Taste and check for seasoning. You could add more salt or lemon juice if required
