Muhamara dip

Name: Muhamara dip
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 450 g
Ingredients: 100 g extra virgin olive oil; 40 g bread; 350 g red pointed peppers; 2 - 4 garlic cloves; 75 g shelled walnuts; 2 tbsp pomegranate molasses; 1 tsp freshly squeezed lemon juice; ½ tsp ground cumin; ½ tsp ground paprika; ¼ tsp ground cayenne pepper; ½ tsp salt; fresh parsley

4.7 35 rating

Prep. 5 min

Total 5 min

450 g

Ingredients

extra virgin olive oil plus extra for drizzling
100 g
bread in pieces
40 g
red pointed peppers roasted, cut into pieces, skin and seeds removed (see tip)
350 g
350 g fresh Aleppo peppers, roasted, cut into pieces, skin and seeds removed (see tip)
garlic cloves
2 - 4
shelled walnuts
75 g
pomegranate molasses
2 tbsp
freshly squeezed lemon juice adjust to taste
1 tsp
ground cumin
½ tsp
ground paprika
½ tsp
ground cayenne pepper
¼ tsp
Aleppo pepper flakes (optional)
1 tsp
1 tsp dried chilli flakes
salt adjust to taste
½ tsp
fresh parsley or mint leaves, to garnish