MUHAMMARA

Updated at: Thu, 17 Aug 2023 11:31:07 GMT

Step 1

1. Roast your red peppers in the oven, or on an open flame, until skin is blackened & charred on the outside. Place in a covered bowl until cooled. Remove the seeds & peel the skins.

Step 2

2. Finely dice the onion & garlic, then sauté in 1tbsp of olive oil until softened. Add the tomato purée & veduja, then cook out for 5 minutes.

Step 3

3. Toast the walnuts for 5-10 minutes until fragrant.

Step 4

4. In a food processor, add the peppers, onion + garlic mixture, walnuts, 1tbsp pomegranate molasses, breadcrumbs, cumin, paprika, juice of 1/2 a lemon, then stream in 3tbsp olive oil & pulse until your desired consistency forms (chunky is good).

Step 5

5. Season to taste with salt and pepper, then place in a bowl, garnishing with fresh parsley, a swirl of olive oil, more molasses & pomegranate seeds if you have them! Serve with dipper of choice, and enjoy!

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Delicious

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Makes leftovers