Muhammara

by @ikrecipes

A dip of roasted red peppers, walnuts and pomegranate molasses with a lovely sweet, tangy and spicy balance.

Ingredients

  • 3 red bell peppers
  • 1 cup walnuts
  • ½ cup breadcrumbs
  • 1 clove garlic
  • 2 tbsp pomegranate molasses
  • 1 tbsp pepper paste
  • ½ tsp cumin
  • 3 tbsp olive oil
  • salt (to taste)

Method

  1. Char the peppers in the oven or over a flame until blackened; steam them in a bag for 10 minutes and peel.
  2. Lightly toast the walnuts in a dry pan.
  3. Blend the peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, pepper paste, cumin and salt, keeping some texture.
  4. Stir in the olive oil, spread on a plate and top with a few walnuts.