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Muhammara (Syrian Capsicum Dip) Recipe

Syrian Capsicum Dip - Zest Byron BayServes: 4-8
Cook Time: 40 mins
Prep Time: 20-30 mins


2 large red capsicum
1 tspn oil
1 long red chili
50g walnuts toasted
1½ tbspn Zest Moroccan Spice Paste
¼ cup (gluten-free) breadcrumbs
1½ tspn pomegranate molasses


Preheat oven to 180°C.

In a prepared oven tray cover the capsicum with the oil and bake for 30mins, turning half way through the cooking time. Add the chilies to the capsicum in the tray, toss in the oil and bake together for a further 10 minutes or until the chili is soft.

Put the roasted veg into a bowl, cover with cling wrap and rest until cool.

Peel the skins and deseed. Add remaining ingredients and processor until smooth. Taste and season if necessary.

Serve with toasted lavosh.

Simple Kitchen Recipes
Created by: Zest Byron Bay