This walnut-bell pepper dip is a winning combination of red bell pepper, smoked spices, sweet molasses, and bread crumbs.
Preheat the oven to 400ºF/200ºC/gas mark 6.
Place the strips of bell pepper on a baking sheet and drizzle lightly with olive oil. Roast the bell peppers for about 30 minutes, until soft. Remove from the oven, put into a bowl, and cover with plastic wrap (cling film).
Put the flatbread onto a clean baking sheet and bake for 5 minutes until golden and crisp. Transfer to a food processor and process to fine bread crumbs. Transfer the bread crumbs to a bowl and mix with the cayenne pepper. Season well. Set aside 1 tablespoon of bread crumbs for garnish.
Pour a scant ½ cup (3 ½ fl oz/100 ml) water into the food processor and add the roasted peppers, chilli powder, walnuts, pomegranate molasses, and lemon juice. Add the spiced bread crumbs and pulse until the mixture is fine.
Transfer the muhammara to a bowl. Season with salt and pepper, stir in the yogurt, and sprinkle with chopped parsley, and pine nuts. Top with the reserved bread crumbs and serve with pita bread.
“A lesser-known sibling of baba ganoush and hummus, but still making a regular appearance on our table, this walnut-bell pepper dip is a winning combination of red bell pepper, smoked spices, sweet molasses, and bread crumbs.”
Recipe courtesy of Phaidon
Taken from The Middle Eastern Vegetarian Cookbook by Salma Hage, published by Phaidon, priced £24.95 in hardback
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