Muhammara (red pepper dip)

3 Red Peppers
2 Whole Garlic Bulbs 1⁄2 Red Onion
3 Plum Tomatoes
1/2 Lemon, juiced
1 1/2 Tsp Pomegranate Molasses (or honey)
65g Walnuts
1 Tsp Sweet Paprika
Olive Oil

Toasted walnuts, smoked paprika, parsley

Cook Time: 0050
Serves: 04-6

  1. Preheat the oven to 220C. 
  2. Prepare the vegetables first. 
  3. Peel the red onions, cut them in half and then into thirds. Cut the red peppers into 1-inch strips, removing the inner seeds and stem. Slice the whole garlic bulbs in half horizontally to expose the flesh, keeping the skin intact. Slice the tomatoes into quarters.
  4. Spread all the prepped ingredients onto a baking tray, season with a pinch of salt and black pepper. Drizzle over with olive oil and stir to coat the ingredients. Cook for 25-30 minutes, shaking the tray after 15 minutes. It’ll looked cooked at this point, but you want the caramelization, so give it another 10- 15 minutes! Allow it to cool slightly.
  5. Spread the walnuts on another baking tray and roast until toasted, about 5-10 minutes. Using a blender, pulse the walnuts together to create a coarse crumb.
  6. Once the vegetables are cool enough to handle, squeeze out the garlic from their skins and discard the skin.
  7. Place all the vegetables in the blender with the walnuts, and pulse together. It should come together to form a consistency like hummus.
  8. Add pomegranate molasses (or honey), lemon juice, smoked paprika, a pinch of salt and pepper.