MUHAMMARA

This classic levantine dip/spread is a stunner in a Mezze platter. This hearty walnut and roasted red pepper dip with pomegranate molasses is delicious with intense flavours. Dip a warm pita or a cracker, spread it on your toast, it will leave you wanting more!

INGREDIENTS:

• 3 medium sized red peppers

• 40 gms fresh bread crumbs

• 1/2 tbsp lemon juice

• 1 tbsp pomegranate molasses

• 1 1/2 tsp ground cumin

• 1 tbsp dried chilli flakes preferably Aleppo chilli

• 1 small garlic clove, peeled and grated

• 40 gms walnuts

• Salt as per taste

• 2 tbsp olive oil plus a bit more to finish

• 2 tbsp pomegranate arils for garnish (optional)
  

METHOD

• Heat the oven to 200 C. Put the peppers on a tray and roast for 30-40 mins, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film. Once completely cooled, peel and discard the skin and seeds

• Drain any excess liquid from the peppers

• Take the peppers in a food processor along with rest of the ingredients and pulse it to the texture either smooth or coarse you prefer! Do a taste test to adjust salt and sour. The flavours have to be pretty intense

• Spoon the dip into a shallow bowl, make a wavy design using back of a spoon and drizzle with little olive oil and sprinkle some coarse walnut pieces and pomegranate arils on top. Serve at room temperature along with a pita bread or cracker