Muhammara / Roasted Bell Pepper and Walnut Dip
Roasted Bell Pepper and Walnut Dip
Bell Peppers / Capsicum / Shimla Mirch
Pomegranate Molasses / Pomegranate Syrup
Walnuts / Akhrot
Roasted Cumin Powder / Jeera Powder
Fresh Red Chilies/taaza laal mirch
Olive Oil / Zeitoun Ka Tel
Lemon Juice / Nimbu Ka Ras
Salt / Namak
Toast the bread and let it cool down then grind to make crumbs.
Soak the walnuts in a cup of water for about 40 minutes.
Roast the whole bell peppers on open flame or under a broiler till charred and blackened from all the sides.
Peel the skin of the bell pepper and discard all the seeds and chop into small pieces.
Roast the fresh red chilies on direct flame and rub to peel the skin and then chop
In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin.
Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all.
Take out the dip in a glass jar and keep refrigerated.
It remains fresh for a week in refrigerator.
Serve with pita bread or any snack of your choice
You can use chili powder instead of using fresh red chilies.