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Spicy red pepper and walnut dip (Muhammara)
Serves 4 Sauces and accompaniments
Ingredients
- 150g roasted red pepper from a jar
- 1tsp red pepper paste
- 1 hot red chilli
- 75g walnuts
- 50g flatbread or breadcrumbs
- 2tbsp extra virgin olive oil
- 1tbsp pomegranate molasses
- juice ½ lemon
To serve
- extra virgin olive oil
- pomegranate molasses
- ½ handful flat-leaf parsley, coarsely chopped
- ½ handful walnuts, coarsely chopped
Method
In a food processor, pulse all of the ingredients for around 2 minutes. It should be quite a thick mixture that keeps some texture from the walnuts.
This dip keeps well chilled, but should it be served at room temperature. Drizzle with olive oil and pomegranate molasses. Garnish with plenty of chopped parsley and walnuts.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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