Updated: Jun 2
Sweet, smoky, smoky and nutty rich Middle Eastern dip. My version of Muhammara is gluten free, breadcrumbs has been replaced with almonds .
Prepare with me this oil and gluten free version of this Middle Eastern classic.
Great for a dinner party as a part of your mezze platter, a dip to nibble in front of the TV or as a topping to any salad
➢ 3 Red Peppers
➢ 70g of walnuts
➢ 40g almonds
➢ 3 tablespoons of pomegranate molasses
➢ 1 minced clove of garlic
➢ Juice from 1 lemon
➢ ½ teaspoon of cumin powder
➢ 1 teaspoon of coriander powder
➢ ½ -1 teaspoon of chili powder (depends how spicy you like your food)
1. Cut peppers into quarters, remove all the seeds and bake for 15 min at 220C until pepper’s skin is charcoal.
2. Put them in a container and close the lid, it will be easier to peel off the skin 3. Once the peppers have cooled down enough to handle, carefully peel the skins 4. Blend all ingredients (first without peppers) until combined and it resembles a crumb texture, don’t overprocess it to a nut butter texture 5. Add peeled peppers and blitz a few times. Taste and adjust seasoning if needed 6. You can keep it up to 4 days in the fridge (it never lasted as long in mine) or freeze it and serve as a dip