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🍽️ Muhammara Style: Paprika-Pomegranate Dip

167 kcal · 30 min · 4 servings

Ingredients

• 3 large red bell peppers (each 250 g)
• 1 pomegranate
• 2 garlic cloves
• 4 sprigs parsley
• 50 g roasted pistachio kernels
• 0.5 organic lemon (zest and juice)
• 1 tbsp white wine vinegar
• salt
• pepper
• cayenne pepper
• 0.5 tsp ground cumin
• 40 g ground almond kernels (2–3 tbsp)

Instructions

1. 1. Line a baking sheet with baking paper.
2. 2. Halve the bell peppers and remove the seeds.
3. 3. Rinse the pepper halves and place them cut-side down on the tray.
4. 4. Switch the oven to grill mode and preheat it.
5. 5. Roast the peppers for 10 to 15 minutes until the skin has dark, charred spots.
6. 6. Remove the peppers from the oven and peel off the charred skin.
7. 7. Cut the pepper flesh into coarse cubes.
8. 8. Halve the pomegranate.
9. 9. Squeeze the juice from one pomegranate half.
10. 10. Remove the seeds from the other pomegranate half.
11. 11. Peel the garlic and chop it coarsely.
12. 12. Wash the parsley and shake it dry.
13. 13. Chop the parsley coarsely.
14. 14. Place the pepper cubes, garlic, pistachios, pomegranate juice, and parsley in a bowl.
15. 15. Blend the mixture finely with a hand blender.
16. 16. Add the lemon zest, lemon juice, vinegar, salt, pepper, and remaining spices.
17. 17. Add the almonds.
18. 18. Mix everything briefly until a coarse paste forms.
19. 19. Reserve some pomegranate seeds for decoration.
20. 20. Stir the remaining pomegranate seeds into the paste.
21. 21. Season the paste to taste with the remaining spices.
22. 22. Transfer the paste into a small serving bowl.
23. 23. Sprinkle the reserved pomegranate seeds over the paste.
24. 24. Serve the dip.

Nutrition per serving

• kcal: 167
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 16 g