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).

Recent Posts

The easiest slow cooker chicken curry….

The easiest slow cooker chicken curry….

My friend Emma found this on the Instagram page of a chef called @boredoflunch.  His names' Nathan and he specialises in slow cooker / airfryer recipes so he's worth a follow. Here is the recipe: 300g chicken 6 potatoes, finely chopped, skin on 4 garlic cloves 1 can...

read more

Hello! Thank you for dropping by.

If you join the mailing list, then Annie will be able to shower you with words of wisdom, healthy tips, workouts and 'money off' news about BLAST. She won’t inundate. Only educate.

You Have Successfully Subscribed! Please Check Your Email.