Recipes - Muhamara (Walnut & Pomegranate Dip)
Another traditional recipe from Egypt. A smooth, flavoursome dip that is great served with almost anything.
1 large red capsicum
1 tablespoon of tomato paste
100g jar of Ground's Walnut & Pomegranate Salsa
20g of Lebanese bread broken into small pieces
Turkish flat breads
Place capsicum on an oven tray and roast at 180C for approx 30 minutes until capsicum is soft and the skin is blistered and blackened. Put capsicum into a plastic bag, seal and stand for 10 minutes before peeling. Scrape out seeds and membranes and chop into large pieces.
Put capsicum, tomato paste, Walnut & Pomegranate Salsa and bread into a food processor and blend until smooth. You may need to slowly add olive oil with the motor running, to make the mix smooth and moist (the consistency of a smooth dip). Serve with Turkish bread or raw vegetables. To store this dip for up to 2 weeks, place in an airtight container and cover with a thin layer of olive oil. Keep refrigerated.