Let's talk about dips....If there's one trick I've learned over the years is that roasted red peppers can almost taste amazing in anything.
Not long ago, I hosted a dinner party, and like most they involve copious amounts of food and, of course dips. But, I didn't feel like making a fallback dip, like hummus or tzatziki. No. I felt like creating something I hadn't tried before, something that I've always wanted to make from my Arabic roots, like this Middle Eastern red pepper dip, Muhamarra.
What is Muhamarra?
Muhammara is a roasted red pepper dip. But it’s so much more than just roasted red peppers. It's a Syrian recipe from the city of Aleppo. Along with roasted red peppers, this dip has toasted walnuts, lentils, lemon, and spicy peppers. A beautiful combination of spicy, nutty, sweet, spice and smoky... the result is dreamy.
Roasted Red Pepper and Lentil Dip
It's the perfect, rich compliment to the early veggies popping up.
It's wonderful dip for vegetables, crackers, or pita bread.
You can store in an airtight container in the fridge for up to a week. It’s best to serve this dip at room temperature or just slightly chilled, so bring it out of the fridge for 15-20 minutes before using it.
2 Red Peppers
2 tbspn olive oil
2 sundried tomatoes
1 tbspn harissa paste
Handful of walnuts
50g cooked puy lentils
Pinch of salt and pepper
Preheat oven 180 degrees and place red peppers on a baking sheet and cook for 25 minutes until soft and brown in some places.
Remove the peppers out of the oven and allow to cool.Transfer the roasted peppers to a food processor.
Add in cooked lentils, yogurt, harissa paste, sundried tomatoes, salt and peppers. Process until mixture is smooth and creamy.
Transfer to a serving bowl and serve with sliced bread and olive oil if desired.
Serving: Flat bread