Muhammara Dip

Ingredients: (serves 4)
  • 3 large red peppers
  • 50gr of walnuts
  • 1 garlic clove
  • 1 TS of pomegranate molases
  • 1 TS ground cumin
  • 1 TS Aleppo or cayenne pepper
  • 40gr Vendema Organic EVOO
  • 20gr pomegranate seeds for garnish
  • 20gr freshly chopped parsley for garnish

    Do the magic:

    In a preheated oven at 220C, roast your peppers for 30-40 minutes, until the skin can be removed. Also remove the seeds, and throw them into a food processor, along with the garlic, the walnuts, the pomegranate molasses, the cumin and the pepper. Blend until your paste comes together, and then slowly add your Vendema Organic EVOO. Garnish with the pomegranate seeds and parsley, and some more Vendema Organic.