MUHAMMARA – ROASTED BELL PEPPER DIP

April 7, 2019

Whenever I come home to visit my parents my dad has a stack of recipes waiting for me. I love that he does that.
This recipe is one of them. A lovely middle-eastern flavoured dip or bread spread. Makes for a great starter or a snack in-between.

  • 3 red bell peppers
  • olive oil
  • salt
  • 80g walnuts
  • 1 teaspoon cumin seeds
  • 2 slices white bread
  • 2 tablespoons tomato paste
  • 2 tablespoons pomegranate syrup [alternatively 1 tablespoon Balsamic vinegar + 1.5 tablespoons dark honey]
  • 1 teaspoon chilli flakes
  • ½ lemon [juice] 

_ preheat oven to 200°C [circular air]
_ deseed bell peppers and cut into 8ths 
_ coat with a thin layer of olive oil and place on a baking sheet lined baking tray

_ roast for about 25 minutes in the oven [until nicely soft]
_ carefully roast walnuts and cumin seeds in a pan without oil [about 5 minutes – until fragrant]

_ roast bread [or use dry bread from the day before]
_ tear into smaller chunks
_ combine all ingredients with 4 tablespoons olive oil and blend with an electric blender

_ season with salt and pomegranate syrup to taste
_ serve over roasted bread

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