John Myers
Ingredients for 2 servings:
- 300 g pointed peppers
- 50 g bread(s), grated (breadcrumbs)
- 50 g tahini
- 2 garlic cloves
- 1 small onion(s)
- 1 dashes lemon juice
- 3 tbsp olive oil
- ½ tsp turmeric
- ½ tsp cumin
- e.g. chili
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Muhammara with tahini
First, turn on the grill in the oven. Then, wash the peppers, halve them, and remove the seeds. Place the pepper halves in a baking dish, cut-side down, under the grill and leave in the oven until the skin blisters and turns slightly dark. This should take no more than 10 minutes. In the meantime, peel the onion and garlic and roughly chop or slice them. Peel the peppers. Now place all the ingredients in a tall container and puree with a hand blender. The paste goes well with bread or vegetable sticks. Tips: To make things easier, you can use pickled peppers (antipasti). You can spice up the dip with a handful of walnuts or nut butter instead of tahini. I’ve tried everything and find my paste delicious every time.
Facebook Comments