Mohammara (ve, Gf) Recipe
Roasted red pepper & walnut dip, spiced with chilli, paprika and cumin.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Roast the red bell peppers if not using store-bought roasted peppers. You can do this by placing them under a broiler, turning occasionally until the skin is charred and blistered. Let them cool, then peel off the skin and remove the seeds.
- 2
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently until they are fragrant and slightly browned. Allow them to cool.
Blending the Dip
- 3
Combine Ingredients
In a food processor, combine the roasted red bell peppers, toasted walnuts, olive oil, garlic cloves, chili powder, paprika, ground cumin, salt, lemon juice, and water.
- 4
Blend Until Smooth
Process the mixture until smooth, scraping down the sides as needed. If the dip is too thick, you can add a little more water or olive oil to reach your desired consistency.
Serving
- 5
Taste and Adjust
Taste the dip and adjust the seasoning, adding more salt, lemon juice, or spices as needed.
- 6
Serve
Transfer the Mohammara to a serving bowl and drizzle with a little olive oil. Serve with pita bread, crackers, or fresh vegetables.
