Muhammara dip

Must Try

Delicious dip from the Middle East made from roasted peppers, walnut and pomegranate. Delicious with flatbread or on a cracker and also vegan.



Place the roasted peppers, walnuts and pomegranates in a food processor.
Add the garlic clove, lemon juice, cumin, paprika, salt and pepper. Chop everything coarsely. Then add a dash of olive oil (and possibly some pomegranate molasses). Puree the muhammara further until a nice mass, not too fine and not too coarse.
Put everything in a bowl, garnish with some extra pomegranate seeds, a little olive oil, and a sprig of mint if you like.
Tips: keep the muhammara covered in the refrigerator, for a maximum of 5 to 7 days.
Serve with some crackers, flatbread or breadsticks for dipping.



Source: Leukerecepten by leukerecepten-nl.
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