Recipe by: Anshu Ajitsaria

Source: From Yotam Ottolenghi

Serves: 4

Ingredients:

  • 4 red peppers
  • 70g fresh breadcrumbs
  • 3/4 Tbsp lemon juice
  • 4 tsp pomegranate molasses
  • 2 tsp ground cumin
  • 4 tsp dried red chilli flakes
  • 2 small garlic clove, peeled and crushed
  • 70g walnuts, finely chopped by hand
  • 2 1/2 Tbsp olive oil, plus extra to finish
  • Salt

Instructions:

  • Heat the oven to 200C/390F/gas mark 6. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds.
  • Pat the peppers dry. Add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic. Pulse in a food processor until well combined, but not so much that the peppers no longer have a noticeable texture.
  • Stir through the walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses and salt to taste – you want the flavours to be pretty intense. Spoon the dip into a shallow bowl, using the back of a spoon to give it a wavy texture, and drizzle with a little olive oil. Serve at room temperature.

Download PDF here: Muhammara