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Dips

Red Pepper Dip

Red pepper dip (Muhammara). Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature.

Serves 4-6

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
No cooking time required
Bob's  Kitchen Recipe Card

Ingredients for  4-6  Servings

  • 75g
    Walnuts
  • 2
    Roasted red peppers (jarred is fine)
  • 75g
    White breadcrumbs
  • 1 tbsp
    Tahini
  • 1 tbsp
    Pomegranate molasses
  • 4 tbsp
    Extra virgin olive oil
  • -
    Salt and freshly ground black pepper
  • -
    Fresh mint leaves, to garnish

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    No cooking time required

Method

  1. Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.
  2. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.
  3. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.
  4. Arrange in a serving dish and garnish with mint and remaining walnuts.

Notes

Tahini is a thick paste made from ground sesame seeds.

Pomegranate molasses is a syrup made by boiling and reducing pomegranate juice. Used in Middle Eastern, African and Mediterranean cooking, usually to add a sweet and sour note to dishes.