A spicy, nutty and a vibrant-looking Middle Eastern dip. Needless to say, serve with pita bread or lavash and some salad. Sounds fantastic right?

MUHAMMARA DIP

Components

3 medium red capsicums
3 tbsps olive oil + for brushing + for drizzling
1 tablespoon finely sliced garlic
1 tsp cumin seeds
1 medium onion, carefully sliced
1/2 tsp red chilli powder
1/2 cup fresh breadcrumbs
2 tablespoons walnuts, toasted and sliced
2-3 tsps lemon juice
Salt to taste
Grilled pita breads to serve
Salad to serve
Toasted walnuts for garnish
Fresh coriander sprig for garnish

Approach

1. Preheat the oven at 200 ° C.
2. Brush some olive oil on the red capsicums and place on a baking tray. Keep this in the preheated oven and roast for 30-35 minutes.
3. Bring the baking tray out of the oven. Permit to cool somewhat.
4. Peel the roasted red capsicums, discard the seeds and roughly chop them. Allow to cool entirely.
5. Heat olive oil in a non-stick pan. Include garlic and cumin seeds and mix well. Prepare for 1-2 minutes.
6. Include onion, mix and cook till translucent. Add red chilli powder and sauté for 1 minute. Switch the heat off and allow the mix to cool a little.
7. Put the sliced roasted red capsicums and the sautéed onions in a blender jar. Add fresh breadcrumbs, walnuts, lemon juice and salt and blend to a semi-fine paste.
8. Transfer the mixture into a serving bowl. Sprinkle a little olive oil and garnish with toasted walnuts and coriander sprig. Serve with grilled pita breads and salad.

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