MUHAMMARA (RED PEPPER & WALNUT DIP)

Muhammara (red pepper & walnut dip) image

Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads

Provided by Imad Alarnab

Time 55m

Number Of Ingredients 11

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Ingredients

3 red peppers
70g walnut halves
1 tbsp pomegranate molasses
½ tsp hot chilli flakes
1 tsp ground cumin
1 tsp tomato paste
1 small garlic clove, crushed
handful of breadcrumbs
¾ tsp fine sea salt
olive oil, to serve
handful of coriander leaves, to serve

Steps:

Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.

Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium