Muhammara Dip
Descripción
This fresh and vibrant Muhammara dip with roasted red peppers, walnuts and pine nuts is inspired by Middle Eastern flavours. It’s smoky, sweet and slightly spicy with Aleppo chilli, perfect to share served with toasted pitta bread or with crudites as part of a Mezze.
Ingredients
Instructions
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1. Preheat the oven to 200°C (400F).
2. Halve the red peppers lengthwise, remove the seeds and place them cut down on an oven tray. Roast for 35-40 mins until they are soft, and the skin has started to blister.
3. Transfer the cooked peppers into a bowl and leave to cool.
4. Peel the skin off the peppers and discard.
5. Place the peppers in a food processor with all the remaining ingredients, except the walnuts and pine nuts. Set these aside, reserving some for serving.
6. Pulse until the mixture starts to resemble a chunky sauce.
7. Add the walnuts and pine nuts, pulse a few times so they break down into the sauce. All ingredients should be well incorporated, with the sauce retaining some texture.
8. Meanwhile, finely chop the mint, reserved walnuts and pine nuts.
9. Finally, spoon onto a serving plate. Drizzle with some more olive oil and top with the chopped mint, walnuts and pine nuts.
