Muhammara (Roasted Red Pepper and Walnut Dip)

Muhammara (Roasted Red Pepper and Walnut Dip) Recipe
Prep Time: 10 mins Total Time: 10 mins
Servings 8
  • 50 grams grilled eggplant slices, drained
  • 200 grams tinned roasted red peppers, drained
  • 60 grams walnuts, toasted
  • 1 clove garlic
  • 1 tablespoon pomegranate molasses
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cumin
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 15 grams extra virgin olive oil plus more to garnish
  • Flatbreads or pita, to serve
  1. Assemble the Stainless Steel Processing Blade into the food processing bowl.
  2. Place all the ingredients except for the oil into the food processing bowl and securely place and lock the lid.
  3. Turn the rotary dial to the (Chopping Function) position and push in to start the function. Process the ingredients until a smooth paste is formed.
  4. Slowly stream in the olive oil through the chute opening of 'Pusher B' until emulsified.
  5. Stop the function and turn appliance off at the power outlet. Remove the lid and unlock the processing bowl.
  6. Transfer dip to a serving bowl, garnish with an extra drizzle of olive oil and serve alongside pita or flatbreads. Enjoy!