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Muhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.
We love it as a dip so we thought we'd try it as a pasta sauce and we're so pleased with the way it turned out!
A marvellous mid week dinner option for you and the family!
Before you start
Frying pan | Food processor | Kettle boiled | Large pan | Colander
- 100g walnuts
- 1 tsp cumin seeds
- ½ a crusty bread roll (stale is good)
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 clove garlic
- 350g red peppers from a jar
- 3 tbsp extra virgin olive oil
- 2 tbsp pomegranate molasses
- 1 small lemon
- Salt and pepper to taste
- 400g pasta
- 10g parsley
Toast the nuts and seeds | Tip the walnuts into the frying pan and toast over high heat for 5 minutes, adding the cumin seeds to the pan for the final 2 minutes
Cook the pasta | Tip the pasta into a large pot of salted boiling water and cook according to package instructions (approx 8-10 minutes)
Make the Muhammara | Tip the peppers into a colander, rinse under cold water and pat dry with a clean kitchen cloth | Roughly chop the garlic clove | Halve the lemon | Add the bread roll to the food processor and blitz into breadcrumbs | Add the cayenne, paprika, garlic, toasted walnuts and cumin and blitz | Add red pepper to the food processor and blitz into a textured puree | Add the olive oil, pomegranate molasses and the juice of the lemon and pulse until well mixed | Taste the Muhammara and and season with salt and pepper
Finish and serve | Pick the parsley leaves and finely slice Save a mug of pasta water | Drain the pasta, tip it back into the pan pour over the muhammara and stir to combine, loosening as necessary with the reserved pasta water | Transfer the the Muhammara Pasta to bowls, garnish with parsley and serve immediately