Who doesn’t love a dip? Since acquiring a Magimix I’m blending and pulping absolutely everything, mainly into dip form (lazy chef). The flavours created, and infused are delightful, though my chocolate humous was perhaps a step too far.
One of my favourites is the Muhamarra Dip. This is a roasted red pepper dip that originates from Syria. Here is my take on the Levantine classic. If you like simple cooking then this is a great place to start. The nutritional yeast adds a nice depth of flavour and for vegans, essential B12 vitamins.
- 1 red pepper
- 2 tomatoes
- 1/4 cup walnuts
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- 1 spoonful breadcrumbs
- 2 teaspoons tomato puree
- 2 tablespoons olive oil
- 1 tablespoon lemon
- salt & pepper to taste
- Preheat the oven to 180 degrees.
- Chop the tomatoes and red pepper, place them on a baking tray with 2 peeled garlic cloves, 1/2 the olive oil and salt & pepper.
- Roast in the oven for 10 minutes, then add the walnuts and bake for an additional 10 minutes.
- Remove the tray, allow to cool down a bit and then add the contents to a food processor.
- Add the remaining ingredients and blend until you get a thick, smooth consistency.
- Decorate with toasted, chopped walnuts