Muhammara - Walnut and Red Pepper Dip

This Syrian dip is full of flavour: sweet from the roasted red peppers, nutty from the walnuts, and spicy from the jalapeños and  red pepper flakes. Muhammara means 'reddened' in Arabic and traditional ingredients include Aleppo peppers, adding to the spiciness, but I prefer red bell peppers and jalapeños. Pomegranate molasses is also added to the dip. I didn't have any molasses on hand so I just used pomegranate juice instead. I rarely drink juice - because of the high sugar content per serving - so when I run out of pomegranate juice (something I've had in the fridge since Christmas), I'll just use lemon juice alone.

I didn't bother adding additional oil as there's fats from the walnuts and sufficient liquid from the pomegranate / lemon juice combo. The bread crumbs add a bit of bulk and whole grain brown bread helps give this dip a little fibre. The roasting and peeling process of the red pepper takes a little time but there's no substitute for the flavour.

Muhammara
Makes 5 (70g serving)

Ingredients:
- 60g / 2oz walnuts
- 40g / 1.4oz / 1-2 slice brown bread
- 250g / 9oz red pepper
- 50g / 2oz jalapeño pepper
- 33g / 2tbsp tomato paste
- 15ml / 1tbsp pomegranate juice
- 15ml / 1tbsp lemon juice
- 1tsp cumin
- 1/2tsp red pepper flakes (optional)
- 1/4tsp garlic powder (optional)

Method:

• Roast the peppers, whole, in oven at 220C / 420F for 15 minutes, turn and then roast for another 10 minutes, until skin is charred - but not burnt.
• Place in a ziplock bag or airtight container for 10-15 minutes.
• Peel skins, remove stem and seeds and chop roughly.
• Using a food processor, blend the walnuts and bread.
• Add all the other ingredients and blend until the mixture is smooth.
• Spoon into an airtight container and refrigerate. 
• Serve with chopped vegetables or spread on rice cakes, toast or crackers. ENJOY!

Nutritional Information: