Muhammara (Hot Red Pepper Dip)

Yesterday I was having a really lazy food day. I just wanted something completely effortless with no chopping, and no cooking, but still tasty and nutritious. So, I thought of making Muhammara, which is a delicious hot pepper dip. Just stick all the ingredients in a food processor and it’s ready. Perfect for dipping crackers into or spreading on some bread, whether it’s rye bread, flat bread or in my case some sourdough.

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Ingredients:

  • Half a cup of hot red pepper puree (similar to my other recipes you can substitute this for tomato puree and incorporate chilli flakes into the recipe)
  • Half a cup of tomato puree
  • About 100g of walnuts
  • 1-2 garlic cloves (2 if they’re very small otherwise 1)
  • 2 tablespoons of cumin
  • Olive oil ( add in a glug or a generous drizzle)
  • Breadcrumbs about 50g-70g  (I usually decide on the quantity depending on the consistency of the mixture, if it’s too wet I might add some more)
  • Lemon juice (from half a lemon)
  • Black pepper

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Method:

Put everything into a food processor. I recommend putting in half of the of the walnuts after you’ve blended the rest of the mixture in, as you want some of the chunks to remain larger so that the dip has more texture. I would also add in the breadcrumbs gradually to be able to keep an eye on the consistency. Other than that it’s ready to enjoy within a few minutes and can be kept in the fridge for a substantial amount of time, although it should be eaten at room temperature.

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