Muhammara recipe (V)

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This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment.

Ingredients

• 200 g (7 oz) of roasted red peppers - you could make your own from this recipe or use drained, bottled red peppers
• 2/3 cup of fine breadcrumbs
• 3 garlic cloves, peeled and crushed
• 1/3 cup of toasted walnuts, chopped
• 1 tablespoon lemon or lime juice
• 2 teaspoons pomegranate molasses
• 1 teaspoon cumin seeds, freshly ground
• ½ teaspoon Chili flakes
• ½ teaspoon sea salt
• ¾ cup olive oil
• Mint leaves to garnish

Method

1. Add everything but the oil to a food processor and blend to a paste, drizzling the oil bit by bit.
2. Arrange on a serving plate and garnish with mint leaves.

Serving suggestions

Serve at room temperature

See also

• Muhumara