Muhamara dip

Name: Muhamara dip
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 450 g
Ingredients: 100 g extra virgin olive oil; 40 g bread; 350 g red pointed peppers; 2 - 4 garlic cloves; 75 g shelled walnuts; 2 tbsp pomegranate molasses; 1 tsp lemon juice, freshly squeezed; ½ tsp ground cumin; ½ tsp ground paprika; ¼ tsp ground cayenne pepper; ½ tsp salt; fresh parsley

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Schwierigkeitsgrad einfach

Arbeitszeit 5 Min

Gesamtzeit 5 Min

Portionen 450 g

Zutaten

100 g extra virgin olive oil plus extra for drizzling
40 g bread in pieces
350 g red pointed peppers roasted, cut into pieces, skin and seeds removed (see tip)
oder 350 g fresh Aleppo peppers roasted, cut into pieces, skin and seeds removed (see tip)
2 - 4 garlic cloves
75 g shelled walnuts
2 tbsp pomegranate molasses
1 tsp lemon juice, freshly squeezed adjust to taste
½ tsp ground cumin
½ tsp ground paprika
¼ tsp ground cayenne pepper
1 tsp Aleppo pepper flakes (optional)
oder 1 tsp dried chilli flakes (optional)
½ tsp salt adjust to taste
fresh parsley or mint leaves, to garnish

Nährwerte: pro 450 g
Brennwert: 1886 kcal / 7891 kJ
Eiweiß: 18.1 g
Fett: 172.6 g
Kohlenhydrate: 65 g