Muhammara dip
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Made with peppers and chilli flakes, this dip packs a spicy punch and makes a great starter.
Ingredients
Roasted red peppers in brine, drained
300 g, drained weight
Breadcrumbs, fresh
75 g
Walnut Halves
40 g
Garlic
2 clove(s)
Lemon Juice, Fresh
2 tablespoon(s)
Pomegranate Molasses
2 teaspoon(s)
Ground Cumin
1 teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Salt
¼ teaspoon(s)
Olive Oil
2 tablespoon(s)
Instructions
1
Put all the ingredients, except the oil and crudités, into the bowl of a food processor and blitz until well combined but still a little chunky.
2
With the food processor on, gradually pour in the oil until just combined, but not smooth. Season to taste.
3
Serve the muhammara dip with the mixed vegetable crudités for dipping.
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