Muhammara (Red Pepper Dip)
Muhammara (Red Pepper Dip)

Ingredients

Method

  • 75g walnuts
  • 2 roasted red bell peppers from the jar
  • 75g white breadcrumbs
  • 1 tbsp tahini
  • 1 tbsp pomegranate molasses
  • 4 tbsp olive oil
  • Salt and pepper
  • Mint leaves to garnish
  • Flatbreads and crudites to serve
  • Place most of the walnuts into a food processor, and blitz until you have fine crumbs. Tip into a bowl, then do the same with the red bell peppers, and combine. Stir in the breadcrumbs and season well, then stir in the tahini and molasses, before loosening slightly with some olive oil. Garnish with mint and the remaining walnuts, and serve with flatbreads and crudites.
10 mins
4 serving
This recipe pairs perfectly with the Jeanneret GSM 2018 from Clare Valley, Australia.

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