Muhammara

Muhammara is a vibrant and flavorful Turkish dip made from roasted red peppers and walnuts, perfect for a hearty vegan breakfast. Its rich texture and smoky taste make it a delightful spread for bread or a dip for fresh vegetables.

Ingredients

• Roasted red bell peppers - 200 grams
• Walnuts - 100 grams
• Bread crumbs - 50 grams
• Garlic - 1 clove
• Olive oil - 2 tablespoons
• Pomegranate molasses - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the walnuts on a baking sheet and toast in the oven for about 8-10 minutes until golden brown, stirring halfway through.
3. While the walnuts are toasting, roast the red bell peppers over an open flame or under a broiler until charred on all sides. Place them in a bowl and cover with plastic wrap to steam for 10 minutes.
4. Once cooled, peel the skins off the peppers and remove the seeds.
5. In a food processor, combine the roasted red peppers, toasted walnuts, bread crumbs, garlic, olive oil, pomegranate molasses, cumin, salt, and lemon juice. Blend until smooth and creamy.
6. Taste and adjust seasoning if necessary. If the mixture is too thick, add a little water to achieve desired consistency.
7. Transfer the Muhammara to a serving dish and garnish with fresh parsley. Serve with pita bread, fresh vegetables, or as part of a larger breakfast spread.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 3 g
• Unsaturated Fat: 25 g
• Water: 0.05 L

Health Benefits

• Rich in healthy fats from walnuts, promoting heart health.
• High in antioxidants from red peppers, supporting immune function.

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