Muhammara Sauce – A delicious blend of roasted peppers and walnuts

A jar of delicious dip is a blessing when you are looking at healthy snacking options and this Muhammara Sauce is just perfect. I am trying my best to follow a healthier diet and stay away from fried and sugary snacks so I am continuosly looking at making dips of all kinds – pesto, yougurt based dips and now this muhammara sauce. It is basically of Turkish origin but also used a lot in Lebanese and Mexican cuisine. muhammara sauceThe recipe beautifully blends together chargrilled red bell peppers and walnuts with easy seasonings. Here I used a mix of sea salt, chili flakes and dried parsely. Serve it with crackers or corn chips whenever you feel peckish or you can also use it as a marinade for roasting chicken or making some grilled fish.

Muhammara Sauce - A delicious blend of roasted peppers and walnuts
Author: 
Recipe type: Dips - condiment
Cuisine: Continental - Mexican
 
Healthy dip made of peppers and walnuts . Can be used as a marinade too.
Ingredients
  • Red bell peppers - 500 gms - cut into cubes or strips
  • Walnuts - 1 cup
  • Garlic - few cloves
  • Olive oil - 2 tbsp
  • Sea Salt - to taste
  • Sugar - 1 tsp - i used brown sugar
  • Chili flakes - 1 tsp
  • Dried Parseley - 1 tsp
Instructions
  1. In a baking tray arrange the bell peppers and cloves. Drizzle the olive oil on top and season with salt, sugar and chili flakes.
  2. Roast for 20 mins at 200 deg C till slightly charred.
  3. Roast the walnuts in a pan.
  4. Blend together the roasted bell peppers with the walnuts into a smooth paste. You can lave it a bit chunky too.
  5. Check for seasoning. Add the chili flakes and dried parseley and store in a jar . Keeps well refrigerated for almost a month.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: