MUHAMARRA
Chef Profile
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-Muhamarra-747x1024.jpg)
tags:muhamarra
Serves
6 - 8Preparation
10 minsIngredients
4 large red peppers, roasted and peeled | |
2 cloves garlic, roughly chopped | |
1 mild red chilli, deseeded and chopped | |
150g walnuts, toasted, roughly chopped, plus 50g for garnish | |
2 teaspoons salt | |
2 tablespoons lemon juice | |
2 tablespoons pomegranate molasses | |
4 tablespoons olive oil | |
plus 1 tablespoon for garnish handful fresh pomegranate seeds | |
(if available) for garnish Lebanese bread to serve |
Instructions
1. | Put all the ingredients except the lemon juice, pomegranate molasses, olive oil and pomegranate seeds in a food processor and blend until very smooth. |
2. | Add the lemon juice and pomegranate molasses, blend further then slowly stream in the olive oil. |
3. | To SERVE, spread a thick layer over a flat plate, making a dip in the middle. |
4. | Fill the dip with the remaining olive oil, sprinkle with chopped walnuts and pomegranate seeds if using and serve with warm Lebanese bread. |
Photography Tony Nyberg
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