Muhammara with Red Peppers, Walnuts and Pomegranate

Muhammara with Red Peppers, Walnuts and Pomegranate : A Syrian dip made with roasted peppers and walnuts, spiced with sweet paprika and pomegranate molasses. Red, spicy and wonderfully fragrant.

• 6 servings
• Preparation 10 min
• Cooking 25 min
• Total 35 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : muhammara with red peppers

• 3 red bell peppers
• 80 g walnut halves
• 30 g breadcrumbs
• 1 clove of garlic
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp salt

Preparation : muhammara with red peppers

1. Roast the peppers in a 220°C (425°F) oven for 25 minutes, until the skin blackens.
2. Seal them in a bag for 10 minutes, then remove the skin and seeds.
3. Put the walnuts, breadcrumbs and garlic in the bowl and chop. 6 secspeed 7
4. Add the peppers, molasses, lemon juice, cumin, paprika and salt.
5. Blend, keeping a little texture. 20 secspeed 5
6. Stir in the olive oil. 10 secspeed 3
7. Serve with warm bread or raw veggies.

Storage: 5 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 35 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.