This is a traditional dip of the middle east originating in Syria.
Muhammara means red in arabic, the red capsicum giving the dip a rich red colour.
Enjoy this dip full of the flavours of savoury, sour, sweet and spicy.
Delicious spread on fresh baked bread of choice. Nice with pita or sourdough, dip in fresh vegetable sticks or a cracker or two and enjoy.
Easy to make using only a few ingredients.
EQUIPMENT: Food processor or blender
INGREDIENTS FOR DIP
3 medium size or 500g of red capsicum or bell peppers
1/2 cup raw cashews or slightly roasted walnuts
1-2 fresh garlic cloves, minced
2 teaspoons pomegranate molasses (adjust to taste)
2-3 tablespoons extra virgin olive oil
1/2-1 teaspoon chilli powder (optional)
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon cumin powder
1-2 teaspoon lemon juice (adjust to taste)
METHOD
*Roast the red capsicum either by placing on an open flame or under a broiler, until skin is charred and blistered. Another method is place the cut up capsicum into an oven bag and put on a tray in a 200C or 375F oven and bake 20-30 minutes.
*Allow capsicum to cool slightly, peel off the skin and remove any seeds.
*In a blender or food processor place the cooked capsicum and rest of ingredients, EXCEPT THE CASHEWS, blend until smooth and creamy.
*Taste and adjust seasoning with more salt, lemon juice or pomegranate molasses as required.
*Now add the raw cashews and pulse a few times to break down the nuts. If you prefer the dip to not have a chunky texture, blend until smooth.
ASSEMBLE
*Transfer to a serving bowl, drizzle with a little extra virgin olive oil, and a sprinkling of chopped parsley if you desire.
*Serve with fresh bread of your choice, pita bread, sourdough, vegetable sticks or crackers. Maybe served as part of a mezze platter.
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