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