Muhammara / Roasted Bell Pepper and Walnut Dip

Ingredients

• 3 Bell Peppers / Capsicum / Shimla Mirch (Red)
• 3 tsp Pomegranate Molasses / Pomegranate Syrup
• 3/4 cup Walnuts / Akhrot (chopped)
• 1 tsp Roasted Cumin Powder / Jeera Powder
• 3 Fresh Red Chilies/taaza laal mirch
• 3.5 tbsp Olive Oil / Zeitoun Ka Tel
• 2 tsp Lemon Juice / Nimbu Ka Ras
• To taste Salt / Namak
• 1 Bread Slices

Instructions

1. 1

   Toast the bread and let it cool down then grind to make crumbs.

2. 2

   Soak the walnuts in a cup of water for about 40 minutes.

3. 3

   Roast the whole bell peppers on open flame or under a broiler till charred and blackened from all the sides.

4. 4

   Peel the skin of the bell pepper and discard all the seeds and chop into small pieces.

5. 5

   Roast the fresh red chilies on direct flame and rub to peel the skin and then chop

6. 6

   In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin.

7. 7

   Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all.

8. 8

   Take out the dip in a glass jar and keep refrigerated.

9. 9

   It remains fresh for a week in refrigerator.

10. 10

    Serve with pita bread or any snack of your choice