Muhammara is a dip made from red capsicum, garlic, cumin, lemon, salt, nuts, a hint of chilli and a bit of olive oil. This delicious dip is said to originate from Syria, but it is common all over the Middle East. It is great with some good bread or you can use as a spread on toast.
Muhammara (Spicy Red Capsicum Dip)
3 red capsicums
2 tsp cumin
½ tsp chilli flakes
2 garlic cloves, peeled
2 tablespoons lemon juice
1 tablespoon olive oil
½ tsp salt
1 tsp honey
1. Roast the capsicums in a moderately hot oven (200 degrees Celsius) for about 30 minutes. Turn to ensure they are cooked evenly. Cool and then peel off the skin, removing the seeds.
2. Roast the walnuts for about 2 – 3 minutes. Cool and crumb into small pieces and keep aside.
3. Blend all the ingredients (except for the walnuts and olive oil) together into a smooth paste.
4. Pour into a serving dish. Drizzle the olive oil over the dip and garnish with the roasted walnuts.