Muhammara - Red Pepper Dip with Walnuts
Recipe for the most delicious muhammara - a Middle Eastern dip made with roasted red peppers and walnuts.Serves 4-6, depending on how it is served.
Servings 6 people
Calories 249kcal
Ingredients
- 3 large red peppers
- 100 g walnuts
- 2 cloves garlic, finely chopped
- 3-4 tbsp olive oil
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground cumin
- 1/2-1 tsp chilli flakes, to taste
- 50 g panko breadcrumbs
- Salt
- Olive oil
To serve
- Chopped walnuts and parsley, for the top
- A little olive oil
Instructions
- Halve the peppers, remove the seeds and core and place them skin side up on a baking tray. Drizzle with a little olive oil and roast in a preheated conventional oven (top and bottom heat) at 220°C for about 30 minutes.
- Transfer the peppers to a plate, cover with cling film and leave to stand for about 15 minutes. Then peel off the skins and leave the peppers to cool completely in the fridge.
- Meanwhile, toast the walnuts in a dry frying pan and set aside.
- Put the walnuts, peppers, garlic, olive oil, honey, lemon juice, cumin and chilli flakes in a mini chopper and blend to a coarse purée.
- Add the panko breadcrumbs and blend again - take care not to over-blend. The dip should be coarse but soft in texture - it should not become completely smooth.
- Season to taste with salt and, if needed, a little more olive oil, lemon juice, cumin and chilli.
- Spread the dip out on a plate and, if you like, top with a little olive oil, chopped walnuts and parsley.
Nutrition
Calories: 249kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 66mg | Potassium: 280mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2617IU | Vitamin C: 109mg | Calcium: 41mg | Iron: 2mg