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
Extras:
Toasted walnuts, smoked paprika, parsley
Cook Time: 0050
Serves: 04-6
Instructions
- Preheat the oven to 220C.
- Prepare the vegetables first.
-
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.
- 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.
-
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.
- Once the vegetables are cool enough to handle, squeeze out the garlic from
their skins and discard the skin.
-
Place all the vegetables in the blender with the walnuts, and pulse together. It
should come together to form a consistency like hummus.
-
Add pomegranate molasses (or honey), lemon juice, smoked paprika, a
pinch of salt and pepper.
