Muhammara, Roasted Red Pepper and Walnut Dip

Muhammara, Roasted Red Pepper and Walnut Dip : A Syrian and Lebanese dip of red bell peppers, walnuts and pomegranate molasses. Mild, slightly spicy and very fragrant.

• 6 servings
• Preparation 15 min
• Cooking 25 min
• Total 40 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : muhammara roasted red pepper

• 3 red bell peppers
• 80 g walnuts
• 40 g breadcrumbs
• 1 clove of garlic
• 1 tbsp pomegranate molasses
• 1 tsp cumin
• 1 tsp mild chili powder
• 4 tbsp olive oil
• 1 tsp salt

Preparation : muhammara roasted red pepper

1. Roast the bell peppers for 25 minutes at 220°C (425°F), then peel and seed them.
2. Put the walnuts and garlic in the bowl. 6 secspeed 6
3. Add the peppers, breadcrumbs, molasses, spices, salt and oil.
4. Blend until you get a slightly coarse puree. 25 secspeed 5
5. Spoon into a bowl and drizzle with olive oil.

Storage: 5 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 40 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.