Muhammara (Roasted Capsicum Dip)

Ingredients

• 3 red bell pepper (350g)
• 2 tbsp olive oil
• 1/2 cup walnuts (60g)
• 1/3 cup breadcrumbs (60g)
• 1 tsp chilli flakes
• 1 tsp paprika powder ((see notes))
• 1 tsp red chilli powder
• 1/2 tsp cumin powder
• 2 tbsp pomegranate molasses
• 4 tbsp extra virgin olive oil
• salt to taste
• chopped walnuts
• Pomegranate arils
• extra virgin olive oil

Instructions

1. 1

   --- Roasted Red Peppers: ---

2. 2

   Preheat the oven to 200°C (392°F).

3. 3

   Wash, halve, and deseed the red bell peppers.

4. 4

   Line a roasting tin or a baking pan with foil and drizzle some olive oil.

5. 5

   Coat the red pepper halves with oil, place them cut side down on the pan, and roast in the preheated oven for 35 to 40 minutes, making sure to check and flip halfway.

6. 6

   Once roasted, remove them from the oven immediately cover them, and let them cool until manageable.

7. 7

   --- Walnut and Breadcrumb Blend ---

8. 8

   In a food processor, combine the walnuts and breadcrumbs. Coarsely grind them together, then remove and set aside.

9. 9

   --- Prepare the dip: ---

10. 10

    Carefully peel off the skin from the cooled roasted capsicum and add to the same food processor. Process until it forms a smooth paste.

11. 11

    Now, to the pepper paste in the food processor, add the remaining ingredients. Process the mixture until all the ingredients are well mixed.

12. 12

    Add the coarsely ground walnut and breadcrumb blend back into the food processor. Process until everything is thoroughly mixed and you achieve a creamy, flavourful Mhammara.

13. 13

    Transfer the dip to a serving bowl, and drizzle with a bit more extra virgin olive oil. Garnish with some chopped walnuts and pomegranate arils.