Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 1 cup
Difficulty level: 2 out of 4
10 Ingredients
- 2 red capsicums
- 1/4 cup panko breadcrumbs
- 2teaspoons ground cumin
- 1/2teaspoons dried chilli flakes
- 1 garlic clove, crushed
- 2tablespoons pomegranate juice
- 1/2 lemon, juiced
- 1/2 cup walnuts, finely chopped
- 2tablespoons Woolworths extra virgin olive oil
- 1tablespoons continental parsley leaves
Description
Make your own muhammara - a chunky red capsicum dip - from scratch with our easy recipe. This moreish dip is the perfect addition to your antipasto spread.
Method
Step 1 of 2
Bake capsicums on a baking paper-lined baking tray in an oven preheated to 200°C/180°C fan-forced for 30 minutes or until black and blistered. Transfer to a heatproof bowl. Cover and set aside for 10 minutes. Peel and discard skin and seeds. Set aside to cool for 15 minutes.
Step 2 of 2
Place capsicum, breadcrumbs, cumin, chilli, garlic, pomegranate juice, lemon juice and 2 tbs walnuts in a food processor and process until almost smooth. Add oil and process until combined. Season with pepper. Transfer to a small bowl. Sprinkle with parsley and remaining walnuts, then drizzle over extra oil to serve.
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