- 400g roasted red peppers, charred black skin taken off
- 5 cloves garlic
- 100g walnuts
- 4tsp olive oil
- 2tsp pomegranate molasses
- 1tsp salt
- 5 groundings black pepper
- 2tsp ground cumin - optional
- ½ green chilli - optional
- In a food processor place the roasted red peppers, walnuts, pomegranate molasses, olive oil, salt and black pepper and the garlic. (Ground cumin and the chilli are optional - and only for those with a hot palette!). Whizz until smooth.
- Top tip – To save time roasting the red peppers and taking the skin off once blackened, you can cheat and purchase a jar full of roasted red peppers. It does have a slightly different taste, but does save valuable time if you are in a hurry.
- Add the walnuts and whizz the mixture for a few seconds only, ensuring that the walnuts are roughly chopped and retain its rough texture.
- Refrigerate the mixture for about 2 hours or preferably overnight.
- Top tip – I tend to find that the Muhummara develops in taste, the longer it is left to stand as the unique taste of the pomegranate molasses seep through and enrich the red peppers and walnuts.
- Serve the Muhummara with pita bread or as a spread with toast.
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Edward Daniel | Vegan Chef