Muhammara
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Muhammara
Recipe By Michael Weldon
Ingredients
3 large whole Coles red capsicums, charred on the flames of a stove top or bbq
1 cup roasted walnuts, plus extra to garnish
¼ cup fresh breadcrumbs
2 tbs lemon juice
1 tsp smoked paprika
½ tsp chilli flakes
2 tbs tahini
1 tsp sea salt
2 tbs olive oil, plus extra to garnish
1 Coles baguette, sliced and grilled
Method
Char the capsicums on the BBQ with the skins on for approximately 10 minutes or until the skin is fully charred. Once charred, place the capsicums in a bowl and cover with a plate for 2 minutes to sweat and soften them further. Once ready, remove the excess char and dispose of the stalk and seeds. Chop the capsicums into smaller pieces.
Using a stick blender, combine the capsicums and walnuts, and process until the ingredients are roughly combined. Add the chilli flakes, tahini, lemon, smoked paprika, salt and blend some more. Then, add the breadcrumbs and olive oil. Blend until combined but still chunky.
Serve the dip in a bowl with the grilled bread on the side. Garnish with smoked paprika and olive oil.
