Muhammara (Walnut and roast capsicum dip)
This Middle-Eastern dip brings out the creaminess of walnuts and the sweetness of the roast pepper. Traditionally served with pita bread, this dip is also great with crackers or crudites as well as on a sandwich.
Ingredients:
- 3 roasted red capsicum (store-bought in the jar, or roast your own)
- 2/3 cup walnut kernel
- 2 tablespoons extra-virgin olive oil or walnut oil
- 1 garlic clove
- 1 teaspoon fresh lemon juice
- Pinch of salt
- ½ teaspoon ground cumin
Method:
- Place all ingredients in a small food processor and pulse until very smooth.
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Walnut Kernel bulk 3kg
$124.00 -
Walnut Kernel pouch
Price range: $12.00 through $40.00 -
Walnut Oil 200ml
$24.00
We have bought 10 kg of your walnuts last year and wondering if we can do that again but I can only find 3 kg bags on your website
Thanks
Helen
What size fresh capsicum do you need – 3 x medium, large or small? Thanks
Hi Cher, 3 x medium sized capsicum – but it doesn’t matter too much as the dip will still work well with more or less capsicum. Let us know how you go!