Dip in to goodness with today's letter 'P'

Another delicious recipe from River Cottage A to Z

My Riverford veg box this week contained some delicious red peppers so I turned to the River Cottage A to Z cookbook for some inspiration.

Under 'P' for Peppers I found a recipe for Muhammara, a dish that originated in Syria. It combines red peppers, chillies, walnuts, breadcrumbs and onion into a rich and nutty dip, flavoured with pomegranate molasses, lime juice and cumin.

Muhammara - spicy red pepper dip

I have to admit that pomegranate molasses isn't a regular store cupboard ingredient in my kitchen so I did have to go on a bit of a search for it.  I finally manage to find some in Waitrose, in their Cook's Ingredients range.

Here's a link to it if you need some:

http://www.waitrose.com/shop/DisplayProductFlyout?productId=312443

It is very simple to make the dish.  First put the peppers (4) and chillies (2) into a greased baking dish and bake in a hot oven for 20 - 30 mins (turn once) until the skins look wrinkled and a bit blackened. Then take them out and put in a bowl, covered with clingfilm for about 10 mins.  This will help to loosen the skin so that you can then peel this off easily.

Blend together the breadcrumbs (50g) and walnuts (120g - roughly chopped).

Chop the onion (1) and fry in some olive oil until lightly golden then add this to the breadcrumb mix together with the peeled / seeded peppers and chillies. Add 2 tbsp of pomegranate molasses, juice of 1 lime and 1/2 tsp ground cumin. Blend to a thick paste then gradually add a little olive oil until the consistency looks like a good dip.

I made some flatbreads to serve this with and added carrot and celery sticks. You could also serve it with pitta bread or corn chips.

It is rich, tasty and satisfying.  It would make a great lunch or a simple starter.