Muhammara, Charred Red Peppers and Cashew Dip
Hello everyone!
Here is a recipe I had on my pinterest since a while, this is a perfect combo for me : a food blog I trust, summer vegetables, lebanese flavors, it’s a dip and…. last but not least CASHEWS!! I’m a huge fan of cashews. I’m talking about Muhammara.
I have seen a lot of Muhammara recipes online. I choose the one from Chocolate & Zucchini food blog because I’m never disappointed when I try one of her recipes. She always document her articles, it’s really interesting to know the story behind a recipe.
I followed Clothilde’s advices and served this dip on cucumber slices. It was unusual and perfect at the same time. The freshness of the cucumber adds something special to this tasty dip. And last advantage for me, I could finally use the pomegranate molasse I had in my cupboard (Thanks Ottolenghi for putting such unusual ingredients in my kitchen 😁)
If you want you can use charred red peppers in a jar, it’s totally fine. But if you have a bit more time, go for the homemade one, it’s worth it. You can make a huge quantity of muhammara and freeze it for the next craving!
It’s a classic in Lebanese food, I’m pretty sure you will love it! And maybe it will make Spring happen in Finland 🤞.
Muhammara, charred red peppers and cashew dip
Ingredients
- 1 kg red peppers
- 130 g walnuts
- 130 g cashews (unsalted)
- 2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp chili powder
- 2 gloves of garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp pomegranate molasse
Instructions
- Start with the red peppers. Take out all of the seeds by cutting all around the stem. Take it off slowly and most of the seeds should come with it. Tap the red pepper on your hand or on the working surface upside down. The rest of the seeds will come.
- Then put the seedless but whole red peppers on a baking tray and put them in the oven for 40min at 230°C, flip them every so often.
- Once they are grilled, put them in a sealed contenant directly from the oven and leave them cool before to peel them.
- Toast walnuts, cashew and cumin seeds in a dry frying pan, let it cool.
- Put all of the ingredients in a food processor or blender, and mix until you obtain a smooth texture.
- Taste and rectify the seasoning if necessary.
- Keep the muhammara in the fridge until serving.
You can serve it with tortilla or pita breads, or like suggested by Clotilde from Chocolate and Zucchini blog, on cucumber slices this is such a nice way to eat it!
Enjoy this sunshine in your plate!!
