Muhammara (Middle Eastern walnut and roasted bell pepper dip)

Step 1/ 3

• 1 red bell peppers
• ½ head garlic
• 5 g walnuts

• oven
• cutting board
• knife

Preheat oven to 240°C/464°F. Quarter, and deseed bell peppers, then shop them into large pieces. Halve the head of garlic through horizontally, and so the cloves will stay together, you can leave the peel on. Roughly chop some toasted walnuts for garnish and set aside.

Step 2/ 3

• ½ chili
• olive oil
• salt

• baking dish

Add bell peppers, garlic, and the whole chili to a baking dish, douse with a generous amount of olive oil. Sprinkle with salt, then transfer to the oven and roast for approx. 30 min. Remove baking dish from oven and let cool. Once cool enough to handle, squeeze all the garlic cloves out.

Step 3/ 3

• 45 g walnuts
• 3 sprigs thyme
• ½ tsp smoked paprika powder
• ¾ tbsp balsamic vinegar
• flaky sea salt
• flatbread
• olive oil
• salt
• pepper

• food processor

Add baked bell peppers with garlic, a few sprigs of thyme, paprika, balsamic vinegar, and the remaining walnuts to the food processor. Remove the stem end and seeds from chili then add in with other ingredients as well. Pulse everything into a chunky paste. Season to taste with some salt and pepper. Spread dip on a plate and garnish with remaining thyme sprigs, chopped walnuts, flaky sea salt, and a drizzle of olive oil. Enjoy with warm flatbread!

Enjoy your meal!