Muhammara

0 from 0 votes
Recipe by Damaris Beems Course: Mezze, Dip, LunchCuisine: Lebanese, Arabic
Servings

10

Preparation

1

hour 
Cooking time

15

minutes
Total time

1

hour 

15

minutes

Made it once, you’ll keep on making it. This is one of the tastiest dips that you will always be making over and over again. Soft and crispy at the same time. Red bell pepper and walnut, oh and is this a hint of tomato? Do you also taste some cumin? That kind of dip. To go with your drinks. Part of a mezze. On your bread at lunch. Or just a spoonful. Do whatever suits you, but just make this muhammara.

Ingredients

  • 4 red bell peppers

  • 75 gram wal nuts

  • 4 cloves garlic

  • 2 table spoons tomato puree

  • 0,5 table spoon cumin and paprika powder

  • chili powder

  • 4 table spoons pomegranate molasses

  • 3 table spoons lemon juice

  • bit fresh parsley en mint

  • olive oil

  • salt and pepper

Preparation

  • You start by baking the peppers in the oven for half an hour. Then take them out, put them each separately in a sealed plastic bag for 15 min. (See also under a-b-c on the site). Then remove the skin, remove the seeds and put them in a food processor. Roast the walnuts in the oven for about 5 minutes.
    Meanwhile, fry the finely chopped onion in a pan until it is nice and brown. You add the garlic and fry it for a while. Then add the tomato paste with the cumin and the cayenne pepper (a bit more if you like spicy, less if you don’t want that). It has to be a little bit. Season with salt and pepper.
  • Add this to the bell pepper in the food processor along with the walnuts. Keep a few for garnish. Add a little more olive oil and the lemon juice. Plus do not to forget the pomegranate molasses. Mix everything together with pulses. The walnuts should still be a little crunchy.
  • Then transfer it to a nice bowl. Garnish with the reserved walnuts and the chopped parsley and mint.

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