> Recipes > Dip

Smoky barbecue muhammara

Smoky barbecue muhammara

PT15M

Share recipe

hide story show story

This excellent Levantine red pepper dip is given an extra smokiness by blackening the peppers on the barbecue, although you could easily grill them indoors.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Begin by lighting a barbecue until the coals are glowing. Alternatively, preheat a chargrill pan or the grill of your oven
2
Rub the peppers with oil and grill them over direct heat until completely blackened
3
Place the peppers into a bowl and wrap the bowl with cling film. Leave for 10 minutes to steam. The skins should now be easy to remove, along with the stalks and seeds. Rinse under the tap to remove any remaining seeds
4
Place all the ingredients in a blender and blitz to a paste. Season to taste
5
Garnish with chopped walnuts and olive oil
Share recipe

Comments ()

Smoky barbecue muhammara

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.