Equipment
Ingredients
Zubereitung
- Preheat the oven to approx. 250 °C. / Heat the grill.
- Wash, halve and seed the peppers.
- Roast the peppers at approx. 250 °C in the oven or on the grill / grill pan for approx. 10 minutes. Allow them to really catch fire. Then allow the peppers to cool briefly and lightly scrape off any burnt areas.
- Peel the garlic.
- Squeeze the lemon.
- Roast the walnuts in a pan without oil for approx. 5 minutes and then chop coarsely.
- Puree all ingredients with a blender until a cream is formed.
- Leave the muhammara to infuse for about 15 minutes and then mix. (This does not apply if you are making a pesto ).
- Serve with pita bread.
Notes
Tip: Depending on your taste, you can make the dip finer, creamier or coarser. For a coarser consistency, add the walnuts later and don't blend too much.If the dip is too runny, you can add more breadcrumbs - but wait 30 minutes until after the dip has set and then decide.
Muhammara is perfect as a dip for batata harra.
*Recipe contains affiliate links.
Nährwerte
Calories: 126kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 8mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1248IU | Vitamin C: 51mg | Calcium: 22mg | Iron: 1mg