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.
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.
- 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