This dip with vibrant colors and oriental aromas is a surprisingly easy recipe to make. It goes well with pitas, crackers or just raw vegetables! A taste journey to the countries of the Orient.

Muhammara - roasted pepper and walnut dip

Ingredients

1 cup of Organic walnuts 

3 large red peppers

2 tbsp olive oil

2 tsp chili flakes or aleppo pepper

1/2 teaspoon smoked paprika

juice of half a lemon

2 tbsp pomegranate molasses

Preparation

1. Preheat the oven to 350 °. Toast the nuts on a rimmed baking sheet, stirring halfway through, until golden brown and fragrant, 8 to 10 minutes. Let cool. Pick a few nuts for serving and roughly chop; put aside.
2. Meanwhile, place a rack in the upper third of the oven and heat the grill. Grill peppers on a rimmed baking sheet, turning occasionally, until the skin is toasted and the flesh is soft, 12 to 15 minutes.
3. Remove the skins from the peppers (it's okay if some pieces don't come off); remove and discard the ribs and seeds.
4. Combine the red peppers, oil, chilli, lemon juice, paprika, toasted walnuts and 2 Tbsp. pomegranate molasses in food processor until smooth; season the muhammara with ground pepper.
5. Transfer the muhammara to a small bowl; drizzle with pomegranate molasses and garnish with reserved chopped walnuts.

Bon appétit!

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