Muhammara Red Pepper & Walnut Dip
Ingredients
- 1 each red pepper
- ½ each beef tomato (or a large salad tomato)
- 1 T pomegranate molasses (NB If you don't have it you could use 1 pink grapefruit, juiced, mixed with equal weight of caster sugar and boiled to reduce to a syrup)
- 50 g walnut pieces (set aside a few pieces to garnish)
- 1 T parsley chopped (keep a bit for garnish)
- 1 T tomato puree
- ½ t sumac powder
- ½ t cayenne pepper
- 1 pinch salt and pepper
- ½ each lemon, juiced
- 30 ml olive oil
Instructions
- switch the grill on to its highest setting
- cut the sides and bottom end off the pepper and put them on a tray. Cut the tomato into 4 or 5 wedges, discard the seeds with a teaspoon and lay the tomato pieces on the same tray.
- put the tray directly under a really hot grill to blacken the skins off the pepper and char the tomato pieces
- when the peppers are black, put them in a bowl a put a plate or lid on it and let them cool. Then peel off the skins and discard them.
- put the tomato pieces, the red pepper and everything else except the lemon juice olive oil into a food processor and blend until smooth.
- check for seasoning and then pulse blend again, slowly adding the lemon juice and olive oil.
- garnish with some of the reserved walnut pieces and some chopped parsley