Muhammara
Prep
60 min
Cooking
30 min
Difficulty
Easy
Instructions
Roast the whole bell peppers in a preheated oven at 200°C for about 30 minutes, turning them halfway through cooking.
Place them in a plastic bag for 15 minutes, then peel them, remove the stems, and discard the seeds.
Lightly toast the breadcrumbs and walnuts in a skillet.
Place the peppers, walnuts, breadcrumbs, garlic, lemon juice, a pinch of paprika, cumin, and chili flakes, and 4–5 tablespoons of oil in a blender.
Blend until smooth, season with salt, and serve with a drizzle of oil and walnuts.
Serve the dip with Sarchio’s crispy buckwheat slices.
Products used
Ingredients
800g
red bell peppers
70g
walnut kernels
1
garlic clove
1
tablespoon lemon juice
hot paprika, chili powder, ground cumin to taste
salt to taste
