Muhammara is a fiery red pepper dip native to Syria. It's the perfect combination of sweet peppers and earthy walnuts, with a few spices thrown in for good measure.
INGREDIENTS
INSTRUCTIONS
Put the oven on broil. Line an oven tray with aluminum foil, place on it the capsicums and walnuts, and put them in the oven. Roast the walnuts for 5-7 minutes and remove them (don’t let them burn). Let the capsicums continue to roast until the skin is a little burnt so they can be easily peeled (about 25 minutes).
Let the capsicums cool down and remove the skin by peeling.
Put all the ingredients, except the breadcrumbs, in a food processor. Pulse the blender 3 times, then blend until smooth, stopping 3 or 4 times to scrape the sides of the blender. Then add the breadcrumbs while the mixture is blending. If you find the mixture is not thick enough, just add breadcrumbs.
Ingredients
Directions
Put the oven on broil. Line an oven tray with aluminum foil, place on it the capsicums and walnuts, and put them in the oven. Roast the walnuts for 5-7 minutes and remove them (don’t let them burn). Let the capsicums continue to roast until the skin is a little burnt so they can be easily peeled (about 25 minutes).
Let the capsicums cool down and remove the skin by peeling.
Put all the ingredients, except the breadcrumbs, in a food processor. Pulse the blender 3 times, then blend until smooth, stopping 3 or 4 times to scrape the sides of the blender. Then add the breadcrumbs while the mixture is blending. If you find the mixture is not thick enough, just add breadcrumbs.
