So you think hummus is the only awesome Middle Eastern dip in town? Think again. Hummus, you’ve had your day in the sun, it’s time to let your other mezze-licious mates have some love. And I sure do love me some Muhammara.
This stuff is cracking as a snack with some veggie sticks or paired with my kofta or other grilled meats. I’ve even mixed it through some shredded chicken for lettuce wraps. This guy gets a pat on the back for being versatile. Good on ya Muhammara, you are a good dude.
- 3 red capsicums, roasted and peeled
- 1 cup walnut halves, toasted
- 4 tablespoons almond flour
- 1 tablespoon walnut oil
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- Pinch of cayenne pepper
- Juice of a lemon quarter
- 2 tablespoons pomegranate syrup
- Black pepper to taste
- Preheat oven to 180 degrees Celsius. Toast the walnuts on an oven tray for 10 minutes. Remove and set aside.
- Turn oven up to 225 degrees Celsius. Cut around the stalks of the capsicums and remove, pulling out the majority of the seeds and membrane.
- Cut capsicums in half and lay cut side down on a foil-lined oven tray.
- Roast in the hot oven for 30-40 minutes, until skin is blackening and blistered.
- Place the roasted capsicums in a plastic bag or in a covered dish to sweat. This makes the skins easier to remove. When they are cool enough to handle, peel off the skins.
- Whizz the toasted walnuts in the food processor until in crumbs. Add the roasted and peeled capsicums and blend to a paste.
- Add all the other ingredients, whizz together, and voila! You have muhammara.