Feast-TV : Feast Bazaar - Recipes "Muhammara Red Pepper, Walnut & Pomegranate Dip"

Muhammara Red Pepper, Walnut & Pomegranate Dip

This has to be one of my favourite dip’s, the flavour of the roasted peppers and the sweetness of the pomegranate molasses is fantastic.

Every time I have served dips, people always ask for the recipe from this.

Ingredients:

9 large red capsicums

3 red bullet chilli, seeded & chopped

3 garlic cloves, crushed with 2 teaspoons of salt

375g walnuts, shelled & roughly chopped

2/3 cup lightly toasted fresh breadcrumbs

3 dessertspoon pomegranate molasses

2 lemons juiced

3 dessertspoons hot water

1 ½ teaspoons caster sugar

¾ cup extra virgin olive oil

Method:

Roast the peppers on stove flame slowly for about 10-15 minutes
Then peel & deseed
DO NOT WASH THE PEPPERS
Roughly chop the peppers and place in a food processor with all other ingredients and mix well.
With motor running, slowly add the oil until thick & creamy.