Homemade Red Pepper Paste & Muhammara Dip
Homemade Red Pepper Paste & Muhammara Dip
Ingredients
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Red Pepper Paste
Muhammara Dip
Instructions
Prepare Red Pepper Paste:
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Clean the bell peppers, removing seeds and white veins, then slice slightly.
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Place them in the oven at 130°C for 2 hours until dried.
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Let the peppers cool completely to avoid steam during blending.
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Blend the dried peppers in a food processor. Add vinegar and salt, blending again until smooth.
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Store in a jar, covering the top with olive oil, and refrigerate.
Prepare Muhammara Dip:
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Blend roasted red peppers, onion, garlic, walnuts, and red pepper paste in a food processor.
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Add tahini, pomegranate molasses, lemon juice, breadcrumbs, olive oil, and salt. Blend until creamy.
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Garnish with walnuts and drizzle with olive oil.
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