This is another of those middle Eastern recipes that I go to for something healthy, quick and flavourful. With a few walnuts and a jar of roasted capsicum it can come together quickly, but it does make a lot of washing up – food processor, fry pan, breadboard and whatever is use to weigh everything.

For looks and ease of getting it together though, the dip is a winner.

Add it to the repertoire that includes flat bread, hummus and tabbouli as an easy emergency meal to supplement something like a BBQ chicken.

MUHAMMARA

MUHAMMARA (ROASTED CAPSICUM DIP)

MUHAMMARA (ROASTED CAPSICUM DIP)

Ingredients

  • 450g jar roasted capsicum
  • 120g walnuts
  • 40g panko or breadcrumbs
  • 2 cloves garlic, chopped
  • 3 tbs extra virgin olive oil, more for drizzling
  • 2 tbs pomegranate molasses
  • ½ tbs fresh lime juice
  • 1 tsp chilli flakes
  • ½ tsp ground cumin, more to taste
  • ½ tsp sea salt

Adjust flavours:

  • Honey, extra salt and lemon juice to taste

For serving – any combination of the following (optional)

  • 1 sprig fresh mint leaves, washed, dried and chopped
  • 2 tbs pomegranate seeds
  • Coriander, washed, dried and chopped
  • Chopped walnuts
  • Parsley, washed, dried and chopped

Instructions

  1. Drain the roasted capsicum, do not rinse, and dry well with a paper towels.
  2. Toast the walnuts in a large, hot fry pan until fragrant, about 3 minutes, stirring occasionally. Add the breadcrumbs and toast for 3 more minutes, stirring regularly. Remove and allow to cool slightly.
  3. In a food processor blend the toasted walnuts, breadcrumbs and chopped garlic. Pulse until everything is broken down into fine crumbs.
  4. To the food processor, add the dried roasted capsicum, olive oil, pomegranate molasses, lemon juice, chilli flakes, cumin, and salt and pulse repeatedly until the ingredients are well combined, yet still a bit chunky.
  5. Taste and adjust the flavours, usually I need to add more of all of the flavours including salt, lime juice, cumin and sometimes honey. Pulse a bit more to combine and continue to adjust the flavours.
  6. Transfer the dip to a large flat serving bowl. Swirl a spiral on the top with the back of a spoon to create a ditch for the oil. Drizzle in some olive oil and garnish with finely chopped walnuts and a selection of the optional toppings. I like to put them in sections so the flavours will be different from wherever the dip is tasted.
  7. Would be great served with cheese and a toasted cob or any rustic type of biscuit.