There's a certain magic in a bowl of Muhammara. This deep red dip comes from Aleppo, Syria, where sweet roasted peppers blend with walnuts and warm spices. It is the kind of food that vanishes quickly at a party. People will crowd around the bowl, scooping it up with crackers or warm flatbread. With its smoky, tangy taste and just a tiny kick of heat, it turns a simple snack into a real treat.
Ingredients
4 red bell peppers, washed
90ml extra-virgin olive oil (plus a little extra to pour on top)
2 garlic cloves, peeled (or 1 tsp garlic powder)
90g raw walnuts
100g cooked chickpeas
A small handful of fresh coriander
2 tbsp pomegranate molasses (a thick, tangy syrup)
Juice of 1 lemon
1 tsp ground cumin
½ tsp chili flakes
1 tsp Himalayan salt and some cracked black pepper
Method
Roast the peppers: Heat your oven to 220°C. Roast the peppers for about 20 minutes until their skins turn black and blistered. Put them in a bowl and cover it for 10 minutes. This traps the steam and makes them easy to peel. Strip off the skins and remove the seeds.
Blend the base: Put the roasted pepper flesh and garlic into a blender or food processor. Blend until completely smooth.
Mix everything else: Add the walnuts, chickpeas, coriander, pomegranate molasses, lemon juice, spices, and salt to the blender. Blend everything together until the dip is smooth and creamy.
Finish and serve: Taste the dip and add more salt or spice if you like. Scoop it into a serving bowl, pour a generous amount of olive oil over the top, and enjoy with friends.
Simple, generous, and made for sharing.
Published By Rasayana Limited. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher.
Published By Rasayana Limited. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher.
