A (fairly) quick version of Muhammara, a dairy-free dip with a sweet smoky flavour.

  • 3 red peppers
  • 100g walnuts toasted, plus a few extra to garnish
  • 1.5 tsp chilli flakes
  • 1/2 tbsp pomegranate molasses
  • 1tbsp olive oil
  • 30g fresh breadcrumbs (or those ones you froze months ago hoping you’d find a use for them)
  • 1/2 tbsp lemon juice
  • chopped parsley to garnish
  1.  Cook red peppers under grill or hot oven for 20-25 minutes until a little charred.  Transfer to a bowl and cover with clingfilm for 10 mins to help loosen skins.
  2. When cool, peel away the skins, discard seeds and put flesh into a food processor with remaining ingredients.
  3. Whizz until smooth.  Season to taste and garnish with a drizzle of molasses, some chopped parsley and a sprinkle of nuts.
  4. Serve with veggie sticks and slices of flat bread or pitta.

(Recipe stolen from Woman&Home August 2022 edition, because it looked so delicious and shop bought ones are often quite horrid).

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