Sauce
Roasted Red Pepper Dip (Muhammara)
40 minServes 4Nutri-Score B€€
B
40 min
40 minRoasted Red Pepper Dip (Muhammara)
what you need
Ingredients
red bell peppers (halved, seeds and stem removed)Produce3 pieces
walnuts (lightly toasted)Nuts & seeds80 g
breadcrumbsBakery40 g
garlic (peeled)Produce2 pieces- pomegranate molassesPantry15 ml
- lemon juice (freshly squeezed)Produce15 ml
ground cuminSpices3 g- chili flakesSpices2 g
olive oilPantry45 ml
saltSpices3 g
per serving
Nutrition
194kcal
- Carbs
- 11 g
- Proteins
- 3 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Food processor
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Serve
- Taste and adjust the seasoning.
- Spread in a bowl, drizzle with olive oil and serve with bread or vegetables.
most cooked first