View BasketPay For Items
Books, Gifts & Festivals
Never miss an offer...
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers:

Recipe for Roasted Red Pepper and Walnut DipClick image to enlarge

Recipe for Roasted Red Pepper and Walnut Dip

Recipe for Roasted Red Pepper and Walnut Dip

(Ref: RCP255)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


Quantity:  
Pin It



Roasted Red Pepper and Walnut Dip is a traditional Syrian dip called muhammara. This is a good way to eat the Walnuts. It can be served with selection of small dishes like hoummus, pickles, olives, cheese and flatbread. Best part is it can be made a day in advance for parties!

Serves:

6

Preparation Time:

10 min

Cooking Time:

15 mins

Ingredients:

Red Bell Peppers - 3
 
 Walnut halves coarsely chopped - 100g
 
 Dried Chilli flakes - ½ tsp
 
 Sun dried Tomato paste - 1 tbsp
 
 Garlic Cloves chopped - 2
 
 Lemon Juice - 2 tsp
 
 Balsamic Vinegar - 1 tbsp
 
 Sugar - 2 tsp
 
 Cumin Powder - 1 tsp
 
 Olive Oil - 2 tbsp
 
 Pistachio chopped to sprinkle
 
 Salt to taste
 
 Black Pepper powder for seasoning
 

Method:

• Cook the Peppers in a pre heated Oven to 220 degree centigrade for about 10 - 15 minutes or until the skin has puffed up and blackened all over.

• Transfer this to a bowl, cover with a towel and leave until it is cool enough to handle.

• Remove the skin and seeds from the Peppers and tear the flesh into pieces.

• Then put this in a food processor and add the remaining ingredients. Grind it into a coarse paste.

• Season with Salt and Pepper and transfer it into a bowl.

• Cover this with clingfilm and refrigerate for 8 hours or overnight. This will develop good flavour.

• Bring this to room temperature before serving. Drizzle with some Olive Oil and sprinkle some chopped Pistachio.

• Serve with toasted bread.
Testimonial:

"Dear Spices of India, Thank you so much for your fast, efficient service. You have an incredible range to choose from. I will definately be back."

- Brenda Jones