Muhammara recipe (V): Difference between revisions
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| 200 g (7 oz) of [[Roasted|roasted]] red [[Peppers|peppers]] - you could make your own from this recipe or use drained, bottled [[Red peppers|red peppers]] | | 200 g (7 oz) of [[Roasted|roasted]] red [[Peppers|peppers]] - you could make your own from this recipe or use drained, bottled [[Red peppers|red peppers]] | ||
| | | 100 ml fine [[Breadcrumbs|breadcrumbs]] | ||
| 3 [[Garlic|garlic]] [[Cloves|cloves]], peeled and crushed | | 3 [[Garlic|garlic]] [[Cloves|cloves]], peeled and crushed | ||
| 1/3 cup of [[Toasted|toasted]] [[Walnuts|walnuts]], chopped | | 1/3 cup of [[Toasted|toasted]] [[Walnuts|walnuts]], chopped | ||
Revision as of 17:10, 14 July 2016
| Muhammara recipe (V) | |
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| Servings: | Makes almost 2 cups of muhmmara |
| Calories per serving: | Muhammara with mint |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200 g (7 oz) of roasted red peppers - you could make your own from this recipe or use drained, bottled red peppers
- 100 ml 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
- Add everything but the oil to a food processor and blend to a paste, drizzling the oil bit by bit.
- Arrange on a serving plate and garnish with mint leaves.
Serving suggestions
Serve at room temperature
See also
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