Muhammara recipe (V)
This dip could be eaten with pitta breads or crispbreads, spread on toast or you could serve it as an accompaniment.
Muhammara recipe (V) | |
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Muhammara with mint | |
Servings: | Serves 6 - Makes almost 2 cups of muhammara |
Calories per serving: | 405 |
Ready in: | 10 minutes |
Prep. time: | 10 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 20th October 2012 |
Best recipe reviewWow! that's a mixture of flavours 4/5 Very, very Middle Eastern in taste - nice. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 200 g (7 oz) of roasted red peppers - you could make your own from this recipe or use drained, bottled red peppers
- 100 ml fine breadcrumbs
- 3 garlic cloves, peeled and crushed
- 1/3 cup of toasted walnuts, chopped
- 1 tablespoon lemon or lime juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon cumin seeds, freshly ground
- ½ teaspoon Chili flakes
- ½ teaspoon sea salt
- ¾ cup olive oil
- Mint leaves to garnish
Method
- Add everything but the oil to a food processor and blend to a paste, drizzling the oil bit by bit.
- Arrange on a serving plate and garnish with mint leaves.
Serving suggestions
Serve at room temperature
See also
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