Muhammara recipe (V): Difference between revisions
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|TotalCalories = 2435 | |||
|PortionCalories = 405 | |||
|DatePublished=20th October 2012 | |DatePublished=20th October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|ImageComment = thumb|right|Muhammara with mint | |ImageComment = thumb|right|Muhammara with mint | ||
|Servings = Serves 6 - Makes almost 2 cups of muhammara | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 10 minutes | |TotalTime = 10 minutes | ||
Revision as of 04:22, 28 July 2016
| Muhammara recipe (V) | |
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 |
| thumb | |
| Servings: | Serves 6 - Makes almost 2 cups of muhammara |
| Calories per serving: | 405 |
| 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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