Levantine · Snack
Muhammara
A smoky roasted red pepper and walnut dip, sweet-sharp with pomegranate.
- Calories
- 367 kcal
- Protein
- 8 g
- Carbs
- 26 g
- Fat
- 26 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: tree_nut, gluten.
Ingredients
- 1 pepper Bell peppers
- 25 g Walnuts
- 15 g Breadcrumbs
- ½ tbsp Olive oil
- 10 g Pomegranate
- ¾ tsp Chilli flakes
- ¼ lemon Lemons
- ¼ tsp Salt
Method
- Roast the peppers under a hot grill, turning, until blackened all over, about 12-15 minutes; peel and deseed once cool enough to handle.
- Blend the roasted peppers with the walnuts, breadcrumbs, chilli flakes and lemon juice to a coarse paste.
- Stir in half the oil and season with salt.
- Spoon into a bowl, drizzle with the remaining oil and scatter with pomegranate seeds.
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