Muhamara dip

Name: Muhamara dip
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 Complete recipe
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 lemon juice, freshly squeezed; ½ tsp ground cumin; ½ tsp ground paprika; ¼ tsp ground cayenne pepper; ½ tsp salt; fresh parsley

4.8 (30 ratings)

Difficulty easy

Preparation time 5 min

Total time 5 min

Serving size 1 Complete recipe

Ingredients

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

Nutrition: per 1 Complete recipe
Calories: 7891 kJ / 1886 kcal
Protein: 18.1 g
Carbohydrates: 65 g
Fat: 172.6 g