Quick muhammara
Smoky roasted bell pepper dip blitzed with toasted walnuts, cumin and pomegranate molasses. Jarred roasted peppers get it on the table in about 12 minutes.
- Prep
- 8 min
- Cook
- 4 min
- Serves
- 4
- Per serve
- 320 kcal
Ingredients
Method
Toast the walnuts in a dry skillet over medium heat, shaking often, for 3 to 4 minutes until fragrant and a shade darker. Set aside a small handful for the top.
While the nuts toast, drain the bell pepper well and pat it dry with paper towels so the dip isn't watery. Cut the carrots and cucumber into sticks.
Put the warm walnuts, bell pepper, breadcrumbs, garlic, pomegranate molasses, cumin, pepper flakes, lemon juice and 2 tablespoons of the oil in a food processor. Pulse about 10 times, then blend for 30 seconds until thick but still a little textured.
Taste and season with salt. Add a splash more lemon juice if it needs brightness, or a few more breadcrumbs if it's loose.
Spread into a shallow bowl, drizzle with the remaining oil and a little extra pomegranate molasses, then crumble over the reserved walnuts. Serve with the vegetable sticks.
Tips
- No pomegranate molasses? Mix 2 tsp lemon juice with 1 tsp honey (or maple syrup to keep it vegan); it's not the same but gets close.
- For gluten-free, swap the breadcrumbs for an extra 25 g of walnuts or gluten-free breadcrumbs.
- It keeps for 4 days in the fridge and is great spread in wraps or spooned over grilled chicken.
