Muhammara Red Pepper Dip
 
Prep time
Cook time
Total time
 
A Lebanese red pepper dip with cumin and pomegranate; a medley of ingredients that makes a wonderful starter or appetizer to accompany drinks. Serve with any flat breads. I made my own BBQ rosemary flat breads to accompany it. This dip is also a useful sauce to coat white fish in; just smear a good tablespoon or two on each raw fish fillet, add a squeeze of lemon and a small amount of olive oil and bake fillet, covered, at 180°C for around 20 – 30 mins depending on thickness of the fish.
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern - Mediterranean
Serves: 6
Ingredients
  • 6-8 red bell peppers or 3 large regular peppersprint button transparent
  • ½ cup brown breadcrumbs
  • ⅓ cup chopped walnuts
  • 2 garlic cloves (or up to 4 according to taste)
  • ½ tsp sea salt
  • fresh-ground black pepper
  • 1½ tsp ground cumin
  • 1 tsp cayenne pepper or half tsp red chilli flakes if you like it hotter
  • ½ cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp pomegranate molasses (thick syrup) or Grenadine (optional)
Method
  1. Prep peppers: char the whole peppers til blackened and crispy either on a BBQ grill or hot plate, directly on the hob (if gas flame) or under a regular oven grill. Turn peppers to ensure all sides are charred nicely, then place them in a strong polythene bag or Tupperware container with lid. Seal, allow to cool for around 5 minutes until cool enough to handle to slightly softened. Using some kitchen paper (and rubber gloves if you like), rub off the charred skin and use a small paring knife to scrape any bits left on. Then cut off the stalk end, cut pepper lengthwise in half, scrape out seeds and set aside while you make the brown breadcrumbs in a food processor.
  2. Making up dip: place all the ingredients except the olive oil in a food processor. Pulse to begin with until large chunks of pepper and walnuts are more finely chopped. Then, little by little, drizzle in the olive oil with the processor on full speed. Stop to scrape down the dip off the sides of the bowl and continue drizzling the oil and whizzing until you have a desired consistency. I prefer it quite smooth but stiff enough to stay on crackers. Feel free to make it chunkier if you like.
  3. Place in a serving bowl and chill for an hour before serving.
Recipe by The Red Bistro at http://theredbistro.com/2013/06/26/lebanese-red-pepper-dip-muhammara/