This dip is loosely based on the Middle Eastern dip muhammara. Although I lived in the Middle East for 10 years, I had never tried or had even heard of this dip (and I tried A LOT of Arabic food) then on a visit back to see my Dad we went to a new cafe and muhammara was one of the dishes we were served. It was love at first bite for me. It’s spicy yet you don’t lose the flavour of the peppers and walnuts.
As I said this is loosely based on muhammara, I’ve done my usual and Beccy-fied a dish and ended up with this dip – I call it a dip but I use it as a spread too instead of mayo. If you would like to try authentic muhammara there are plenty of recipes on the internet.
The only cooking for this dip is the roasting of the peppers, if you wanted to make the dip in a hurry you could use roasted peppers from a jar. I just find something quite relaxing peeling the skins off the peppers, is that strange?!
Makes 1 cup
-2 red bell peppers
-1/2 cup walnuts
-1 clove of garlic, crushed
-1 heaped tsp. harissa paste
-1 Tbsp. pomegranate molasses
-2 Tbsp. extra virgin olive oil
-juice of 1 small lemon
-salt & pepper to taste
How To Make
Pre-heat oven to 200C/400F. Place the peppers on a lined baking sheet and roast for 25-35 minutess turning once. Peppers are ready when they are blistered and starting to char.
Place the peppers in a bowl, cover with cling film and allow to cool completely.
Once the peppers are cool, remove the skins and the seeds (if the peppers are still hot the liquid inside the peppers will burn your fingers). I keep a small bowl of water next to me whilst doing this to dunk my fingers in as the seeds tend to stick to my fingers.
Once the peppers have been peeled and seeds removed place in to a blender with the remaining ingredients and blend until smooth.
Serve with toasted pita bread, fresh vegetables or use as a spread for your sandwiches.
This dip keeps well in an airtight container in the refrigerator for 4-5 days (if it lasts that long!)