This article was written for Annabel & Grace, which is now part of Rest Less.
Now that we are basking in sunshine (at last!) thought you might like the heads up on Muhammara, a delicious red pepper dip. Perfect as a BBQ side, it’s colourful and just that little bit different…
Muhammara – a delicious red pepper dip
Servings
4
servingsPrep timeminutes
Cooking timeminutes
To increase the smokiness, peel the peppers and chargrill them directly on a gas hob or open fire
Ingredients
5 Romano red peppers
2 red chillies
75g walnuts, toasted
4 tbsp red pepper paste
1 tsp ground coriander
1 tsp ground cumin
2 tbsp pomegranate molasses
To serve
small bunch of flat-leaf parsley, finely chopped
½ red onion, finely chopped
handful of pomegranate seeds
drizzle of extra-virgin olive oil
Directions
- Heat the oven to 220C/200C fan/gas 7. Put the red peppers and chillies on a large baking tray in a single layer, and roast for 20-25 mins, turning halfway, until the skins are blackened and charred on both sides. Allow to cool slightly, then pull off the stems.
- Spread out the walnuts on another baking tray and toast in the oven for 5 mins. Remove and allow to cool. Put the roasted chillies, red pepper paste, ground coriander and cumin in a food processor, and blitz to a smooth paste. Add the roasted peppers, walnuts and ½ tsp salt, and pulse gently until you have a rough, chunky consistency – you don’t want a smooth paste.
- Spoon into a bowl or plate and drizzle over the pomegranate molasses. Garnish with parsley, red onion and pomegranate seeds, and a trickle of olive oil.