Muhammara Walnut & Roast Pepper Dip

• porções: Serves 8

Ingredientes

320g jar red piquillo peppers

100g walnut halves

1 slice (about 30g) of wholemeal bread, crusts removed

2 garlic cloves, crushed

1-1½ tbsp pomegranate molasses

Juice of ½ lemon

3-4 tbsp extra virgin olive oil

1½ tsp ground cumin

¼-½ tsp Aleppo pepper or other hot chilli pepper salt, to taste

Instruções

Drain the peppers well and put them in a food processor with the remaining ingredients. Blend to a thick, coarse paste.

Spread the paste in a serving dish or spoon it into Little Gem lettuce leaves.

Notas

MED A COOKBOOK 38