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This is my version of Muhammara - a Moroccan red pepper and walnut dip. It has a wonderful, hot and sweet-sour taste and is lovely with pita bread and crudites. It's also vegetarian.
Difficulty: Easy
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| INGREDIENTS |
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Red Peppers - 2 large, halved and de-seeded
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Red Chillies - 2 medium, left whole if you like heat; if not de-seed
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Spanish onion - 1 medium, peeled and cut into 4s
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Garlic - 6 cloves, unpeeled
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Walnuts - 1/2 cup
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| Fresh Breadcrumbs - 1/2 cup |
| Pomergranite Molasses - 1-2 tablespoons |
| Toasted Cumin seeds - 1 tablespoon |
| Salt to taste |
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| METHOD |
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Put peppers, red chillies, onion and garlic in a heat proof pan, dribble over with olive oil and place under a hot grill till the skin of the peppers and chillies blisters. Watch onion and garlic don't burn. Cool and peel the skin off the vegetables. Put everything and any juices in the pan into a food processor and whizz up the lot. Add more olive oil to turn the blades if necessary. Taste and adjust seasoning. Great with pita and vegetable crudites. Make this part of a Moroccan-inspired meal with cous-cous and roasted meats. Enjoy!
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TO TWEAK THIS RECIPE
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| Mix together some finely chopped walnuts with italian parsely and a smidgen of finely grated lemon rind. Put on top of the dip before serving. Gives great flavour, texture and makes for an interesting look. Try it! |
| Can add some low-fat yoghurt, creme fraiche or sour cream if preferred. |
