Muhammara is one of our all time favourite dips, it might even beat our hummus addiction! It is a Middle Eastern recipe made using walnuts and roasted red peppers. This recipe is full of flavour and has a big range of health benefits. Our thyme, hazelnut and parmesan crackers are the perfect match to scoop this up with!
We adore peppers for their flavour and crunch, but they’re also super nutritious. Red peppers are particularly good as they’ve had longer to ripen and contain high levels of vitamin C, carotenoids and other antioxidants. Just 1 cup of red peppers will provide you with over 150% of you daily vitamin C needs! When it comes to carotenoids, red peppers contain over 30 different types. These provide protection from free radicals that can damage your body’s cells and lead to disease. A lot of research is being carried out to look at the protective properties of bell peppers and their role in possibly preventing cardiovascular disease and cancer. The walnuts in this dish are a good source of omega-3 fatty acids. With today’s diet, many people consume too much omega-6 fatty acids, mainly from vegetable oils and some processed foods. A high intake of omega-6 and a low intake of omega-3 can cause inflammation in the body. By increasing your intake of omega-3 from foods such as walnuts, flaxseed and fish you can reduce this inflammation and protect your cells from disease. Walnuts also contain an unusually high levels of gamma-tocopherol, a form of vitamin E that is not as common as alpha-tocopherol. Gamma-tocopherol has been linked to providing protection against heart disease. Lastly, the skins of walnuts contain high levels of phytonutrients. Although the skin might taste bitter to some, the lovely sweet red peppers can mask this and you’ll still get all the nutritional benefits!
- 2 red peppers (halved and deseeded)
- 60g walnuts (we like to roast these first)
- 2 TBSP almond meal
- 1 TBSP pomegranate molasses
- 1 garlic clove – crushed
- 2 TBSP olive oil
- Juice from a wedge of lemon
- 1 tsp cumin
- 1 TBSP chilli flakes
- Salt – to taste
- Preheat the oven to 200°C.
- Place the red peppers on a baking tray. Roast them until they’re black and blistered – roughly 35 minutes.
- Then place the peppers in a bowl and cover the bowl with clingfilm for a couple of minutes. The steam makes it much easier to peel the skin off the peppers.
- Peel the skin off the red peppers and roughly chop them.
- Add everything but the walnuts and olive oil to a food processor and blend until smooth.
- Then add the walnuts and with the motor running, slowly drizzle in the olive oil. Blend until almost smooth – we like to keep a little bit of texture.
- To serve, drizzle with some extra virgin olive oil and crushed walnuts.