MUHAMMARA

ABOUT THIS RECIPE

Muhammara is the sweeter, smokier cousin of every dip you already make. Roasted peppers and toasted walnuts give it body, pomegranate molasses gives it the sour edge, and olive oil ties the whole thing together and stops it from being merely a paste.

INGREDIENTS (Serves 6)

4 large red peppers 150 g walnuts 50 g coarse dry breadcrumbs 90 ml Secret Garden Organic Extra Virgin Olive Oil, plus more to finish 2 tbsp pomegranate molasses 1 clove garlic 1 tsp ground cumin 1 tsp Aleppo pepper or ½ tsp chilli flakes 1 tbsp lemon juice Sea salt To serve: pomegranate seeds, chopped walnuts, mint leaves

METHOD

  1. Roast the peppers. Heat the oven to 220°C. Put the whole peppers on a tray and roast 30–35 minutes, turning once, until blackened and collapsed. Transfer to a bowl, cover, and leave 15 minutes — the steam loosens the skins.
  2. Toast the walnuts. At the same time, spread them on a small tray and toast 8 minutes until fragrant. Let them cool. Skipping this step costs you most of the flavour.
  3. Peel and drain. Slip the skins off the peppers, remove the stems and seeds, and leave the flesh in a sieve for 10 minutes. Wet peppers make watery muhammara.
  4. Blend. Pulse the walnuts, breadcrumbs and garlic in a food processor to a coarse rubble. Add the peppers, pomegranate molasses, cumin, Aleppo pepper, lemon juice and a good pinch of salt. Pulse to a thick, textured paste — not smooth.
  5. Emulsify. With the motor running, pour in the olive oil in a steady stream. The dip will tighten and turn glossy and deep brick-red.
  6. Rest and serve. Chill at least an hour. Spread on a plate, swirl the surface, pour olive oil into the grooves, and scatter pomegranate seeds, chopped walnuts and mint. Serve with warm flatbread.

NOTES

Balance it last. Taste after chilling — it usually wants more molasses for sourness or more salt. Adjust cold, not warm. Keeps a week in the fridge sealed under a layer of oil. Also a sauce, not just a dip. Excellent spooned over grilled lamb, roast cauliflower or fish.