How to make Chef Yotam Ottolenghi's Muhammara Dip
Delish dip from roasted pepper, just perfect for a cocktail party!
Ingredients
- 5 red capsicums (red bell peppers)
- 50 grams fresh breadcrumbs
- 1/2 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1½ tsp ground cumin
- 1 tbsp Aleppo chilli flakes
- 1 garlic clove peeled and crushed
- 50 grams walnuts finely chopped
- 2 tbsp olive oil plus extra to finish
- Pinch salt
Instructions
- Heat the oven to 200C. Put the capsicums on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked, and the skin is blackened.
- Transfer to a bowl, cover with clingfilm.
- Allow to cool completely. Peel and discard the inner seeds.
- Blitz in a food processor but allow the capsicum to have some texture, you don’t want a smooth looking paste.
- Add the breadcrumbs, lemon juice, molasses, cumin, chili and garlic. Blitz a few more times.
- Stir through the walnuts, pinch of salt and the olive oil. Spoon the dip into a shallow bowl, drizzle with more olive oil and serve at room temperature.