Muhammara Dip Roasted Red Pepper and Walnut Dip Sanjeev Kapoor Khazana

A spicy, nutty and a vibrant-looking Middle Eastern dip. Needless to say, serve with pita bread or lavash and some salad. Sounds amazing right?

MUHAMMARA DIP

Ingredients

3 medium red capsicums
3 tbsps olive oil + for brushing + for drizzling
1 tbsp finely chopped garlic
1 tsp cumin seeds
1 medium onion, finely chopped
tsp red chilli powder
cup fresh breadcrumbs
2 tbsps walnuts, toasted and chopped
2-3 tsps lemon juice
Salt to taste
Grilled pita breads to serve
Salad to serve
Toasted walnuts for garnish
Fresh coriander sprig for garnish

Method

1. Preheat the oven at 200C.
2. Brush some olive oil on the red capsicums and place on a baking tray. Keep this in the preheated oven and roast for 30-35 minutes.
3. Bring the baking tray out of the oven. Allow to cool slightly.
4. Peel the roasted red capsicums, discard the seeds and roughly chop them. Allow to cool completely.
5. Heat olive oil in a non-stick pan. Add garlic and cumin seeds and mix well. Cook for 1-2 minutes.
6. Add onion, mix and cook till translucent. Add red chilli powder and saut for 1 minute. Switch the heat off and allow the mixture to cool slightly.
7. Put the chopped roasted red capsicums and the sauted onions in a blender jar. Add fresh breadcrumbs, walnuts, lemon juice and salt and blend to a semi-fine paste.
8. Transfer the mixture into a serving bowl. Drizzle a little olive oil and garnish with toasted walnuts and coriander sprig. Serve with grilled pita breads and salad.

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