Muhammara – red pepper and walnut dip
This vibrant Middle Eastern dip is a fabulous addition to any meze spread or wonderful served with fried eggs in the morning. My recipe will make about half a pint. Simply whizz up your muhammara and put it into sterile jars. Pour a little oil over the top to keep the air off it and pop into the fridge, where it will last a few weeks.
- To make the muhammara, preheat the oven to 200 fan. Put the peppers into a bowl and pour over the olive oil. Season with salt and toss together. Transfer to a roast tray and roast for 35-40 minutes or until charred and tender.
- Place the peppers into a heatproof bowl and cover with cling film. Leave to steam for 10 minutes. Carefully peel the peppers, discarding the skin and seeds. Chuck the flesh into a food processor along with the rest of the ingredients and a pinch of salt. Blend together into a smooth paste. Check the seasoning and add more salt to taste or Turkish pepper flakes if you like it hotter.
- Transfer the muhammara into jars and leave for at least one hour for the flavours to develop before serving.
4 red peppers
2 tbsp olive oil
3 tbsp pomegranate molasses
2 cloves garlic
1 ½ tsp ground cumin
1 ½ tsp ground coriander
6 tsp Turkish pepper flakes