Saus
Roasted Red Pepper Dip (Muhammara)
40 minVoor 4Nutri-Score B€€
B
40 min
40 minRoasted Red Pepper Dip (Muhammara)
wat je nodig hebt
Ingrediënten
red bell peppers (halved, seeds and stem removed)Groente en fruit3 stukken
walnuts (lightly toasted)Noten en zaden80 g
breadcrumbsBakkerij40 g
garlic (peeled)Groente en fruit2 stukken- pomegranate molassesVoorraadkast15 ml
- lemon juice (freshly squeezed)Groente en fruit15 ml
ground cuminKruiden en specerijen3 g- chili flakesKruiden en specerijen2 g
olive oilVoorraadkast45 ml
saltKruiden en specerijen3 g
per portie
Voedingswaarden
194kcal
- Koolhydraten
- 11 g
- Eiwitten
- 3 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Keukenmachine
Mengkom
stap voor stap
Bereiding
- Stap 1
Roast the peppers
- Place the halved red bell peppers cut side down on a baking tray.
- Roast in the oven at 220 °C until the skins are blistered and charred.
- Stap 2
Peel the peppers
- Transfer the roasted peppers to a bowl and cover to steam.
- Once cool enough to handle, peel off the skins and discard the liquid.
- Stap 3
Blend the dip
- Add the roasted peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, cumin, chili flakes, olive oil and salt to a food processor.
- Blend until smooth but still slightly chunky, scraping down the sides as needed.
- Stap 4
Serve
- Taste and adjust the seasoning.
- Spread in a bowl, drizzle with olive oil and serve with bread or vegetables.
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