Muhammara red pepper, walnut and pomegranate dip recipe

Created by Barry Vera

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Rating:

2/ 5 stars 4 Votes

Cuisine: Moroccan

This has to be one of my favourite dip’s, the flavour of the roasted peppers and the sweetness of the pomegranate molasses is fantastic. Every time I have served dips, people always ask for the recipe from this.

Ingredients

9 large red capsicums
3 red bullet chilli, seeded & chopped
3 garlic cloves, crushed with 2 teaspoons of salt
375g walnuts, shelled & roughly chopped
2/3 cup lightly toasted fresh breadcrumbs
3 dessertspoon pomegranate molasses
2 lemons juiced
3 dessertspoons hot water
1 ½ teaspoons caster sugar
¾ cup extra virgin olive oil

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Preparation

Roast the peppers on stove flame slowly for about 10-15 minutes. Then peel & deseed. Be sure to not wash the peppers.

Roughly chop the peppers and place in a food processor with all other ingredients and mix well.

With motor running, slowly add the oil until thick & creamy.

If you enjoyed this Muhammara red pepper, walnut and pomegranate dip recipe then browse more Moroccan recipes, side dish recipes and our most popular hainanese chicken rice recipe.

Moroccan Restaurants

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6.	Kazbah On Darling		Balmain
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8.	Sumac		Sydney
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Comments (2)

10 Jan 2011 11:36 AEST

Katie

Sydney

Pomegranate molasses

you can get pomegranate molasses from ideli.com.au or herbies.com.au.

Agree(1 people agree)

Disagree(0 people disagree)

03 Apr 2010 02:48 AEST

Akroc

Looks awesome, but where can I get my hands on pomegranate molasses?

Agree(10 people agree)

Disagree(4 people disagree)

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