Muhammara Sauce

Muhammara Sauce

40 min
Medium
1 serv.
321 g / 1 serv.

Rating

Average rating:—

Description

Aromatic Middle Eastern dip of roasted peppers, walnuts and spices

  1. Brush the red bell pepper with sunflower oil and roast in the oven at 200°C for about 25 minutes until soft and charred
  2. Place the hot pepper in a bag, seal and let steam for 10 minutes
  3. Peel the pepper, remove the stem and seeds
  4. Grind the walnuts in a blender into crumbs
  5. Add roasted pepper, garlic, cumin, paprika, sugar, salt, apple cider vinegar and tomato paste to the walnuts
  6. Pour in olive oil and blend until smooth
  7. Add breadcrumbs and blend again to the desired consistency
  8. Spread the sauce on a plate, sprinkle with pomegranate seeds and mint leaves
  9. Serve with warm pita bread
754
235 kcal / 100 g
kcal
13.8 g
4.3 g / 100 g
Protein
67.1 g
20.9 g / 100 g
Carbohydrates
48.5 g
15.1 g / 100 g
Fats