Muhammarah Dip

Muhammarah Dip 1

This dip is a game changer. Once you’ve had it once you’ll be hooked. An added bonus too is that it’s completely vegan, great for serving at dinner parties or for a healthy snack.

This recipe serves around 10-12 guests as a dip at a party, or will last a week for 1-2 people’s lunch/dinner/snacks. If you would like to make less just use half the amount of each ingredient.

2 Red Peppers, roughly chopped
2 Tomatoes, roughly chopped
2 Red Onions, roughly chopped
8 cloves of Garlic, peeled
1 Red Chilli, roughly chopped
70g toasted Walnuts
3 tbsp Pomegranate Ketçhup
1tsp Smoked Paprika (optional)
Extra Virgin Olive oil
Salt and Pepper
A pinch or two of Nigella Seeds to garnish (optional)

Pre heat the oven to 200˚c. Place the red peppers, tomatoes, red onions, garlic and chilli in a baking tray, drizzle with olive oil and a couple of pinches of salt and pepper. Mix thoroughly so the oil and seasonings cover all the veg. Place in the oven and roast for 20-25 minutes until softened and sizzling.

Place the roasted veg, walnuts, pomegranate ketchup, smoked paprika and a few good glugs of olive oil into your food processor (you may have to do this in two separate loads and it might be too much to fit in all at once) and whizz into a rough paste. Check the seasoning. Decant the mixture into a serving dish (or two), sprinkle with nigella seeds and drizzle with a generous glug of olive oil. Serve with warm bread.

To buy our Pomegranate Ketçhup just go to the shop page.

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