Muhammara Dip, simple spiced dip made with roasted red bell pepper, bread crumbs, olive oil and pomegranate molasses.
Cuisine: Middle Eastern
Keyword: Muhammara Dip
Author: Swathi ( Ambujom Sarswathy)
2red bell pepper seeded cut into strips
Olive for drizzle
Juice of ½ lemon
1tablespoonpine nutssoaked in water and drained after 20 min
Salt and pepper
Pita bread to serve.
Pre heat oven to 400F/ 200C and arrange bell pepper in sheet pan and drizzle with olive oil and. Roast the bell pepper for about 30 minutes or until soft and set aside.
Another baking sheet bake pita bread for about 5 minutes or until it becomes crisp. Transfer the bread to food processor and process it into fine bread crumbs. Then mix with cayenne pepper smoked paprika and salt and mix well. Make sure to set aside 1 tablespoon of bread crumbs for garnish.
In a blender or food processor add ¼ cup water, roasted bell peppers, paprika, pomegranate molasses, salt, pepper, and lemon juice. And finally add spiced bread crumbs and process the mixture into fine paste.
Transfer the muhammara to a bowl, season with salt, pepper, stir in yogurt and sprinkle chopped parsley or mint then pine nuts. Top with reserved bread crumbs and serve with pita bread.