Muhammara dip
Ingredients for 4 people
Ingredients · Servings 4
- 3 red (pointed) bell peppers (or use roasted peppers from a jar)
- 1 clove of garlic
- 1 tbsp pomegranate molasses (or balsamic vinegar)
- 60 g walnuts
- 1/2 lemon (only the juice)
- 1 tsp cumin
- 0.5 tsp cayenne pepper
- handful of pomegranate seeds
- handful of walnuts
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees Celsius (fan-assisted).
- Halve the bell peppers and remove the seeds. Coat them with some olive oil and season with salt and pepper. Roast the peppers in the oven for 30 minutes. Afterwards, remove any blackened skins.
- Put the garlic, pomegranate molasses, walnuts, lemon juice, cumin, and cayenne pepper into the bowl of your food processor. Add the roasted bell peppers and blend everything into a coarse mixture.
- Garnish the muhammara dip with pomegranate seeds and walnuts. Serve with some flatbread or pitas.
persons
- Preheat the oven to 200 degrees Celsius (fan-assisted).
- Halve the bell peppers and remove the seeds. Coat them with some olive oil and season with salt and pepper. Roast the peppers in the oven for 30 minutes. Afterwards, remove any blackened skins.
- Put the garlic, pomegranate molasses, walnuts, lemon juice, cumin, and cayenne pepper into the bowl of your food processor. Add the roasted bell peppers and blend everything into a coarse mixture.
- Garnish the muhammara dip with pomegranate seeds and walnuts. Serve with some flatbread or pitas.
