MUHAMMARA (RED PEPPER AND WALNUT DIP)

Serves: 4, Prep time: 20 minutes, cooking time: 30 minutes 


Ingredients:

2 Red peppers 

110g Shelled walnuts 

1 Small garlic clove

1 Tbsp Pomegranate molasses

2 Tbsp Tomato paste 

1 Slice of GF bread 

5g Flat leaf parsley

1 Tsp Aleppo chilli flakes

1 Tsp sumac 

1/2 Tsp maple syrup or sugar

4 Tbsp extra virgin olive oil 

Salt 


Method:

  1. Wash, then grill your red peppers for half an hour or until charred and soft. Make sure to flip them after 15 minutes. 

  2. Remove them from the grill, place in a plastic bag and allow them to sweat and cool. When they are cool peel off the skin, de-seed and chop into slices.

  3. Toast the walnuts in the oven at 180 degrees Celsius for around 7 minutes. Make sure to keep tossing them so they don’t burn.

  4. In a blender add all the ingredients and blend. Make sure to reserve some walnuts and parsley for garnish. 

  5. Season with salt to taste and serve topped with olive oil, a sprinkle of Aleppo chilli flakes, crushed walnuts and chopped parsley.