to make - muhammara
recipe type: glutenfree, dairyfree, to snack, to dip, to serve on the side
recipe from: My New Roots
What you need:
3 big sweet paprika's (+-700 gr)
1 teaspoon of coconut oil
140 gram of raw walnuts (you can soak and dehydrate them, it makes them less bitter)
1 garlic clove
3 tablespoons of cold-pressed olive oil
zest of 1 organic lemon
juice of 1/2 lemon
1 teaspoon cumin
1/2 teaspoon pimenton
pinch of cayenne
1⁄2 teaspoon of himalayan salt
fresh parsley (if desired)
What to do:
Preheat the oven at 200 °C.
Line a baking sheet with baking paper.
Brush some coconut oil over the paprikas en place them on the baking sheet.
Roast them for 35-40 min, until the skin is blistered.
Place the roasted sweet paprikas in a bowl and cover with some translucent plastic foil, place them aside for 10 min. (Covering them with the plastic foil will steam them, making it easier to remove the skin)
Lower the temperature of the oven to 170 °C.
Place the walnuts on a another baking tray and roast them for 7-10min. Don't let them burn!
Roasting them will remove the phytates and enzyme inhibitors making them easier to digest.
Remove the nuts from the oven and let them cool.
As soon as the paprikas are cool enough to handle, remove the skin using your fingers.
Chop the garlic in a food processor or with a knife.
Add the garlic, paprikas, olive oil, lemon zest, lemon juice,cumin, pimenton,cayenne pepper and salt to your food processor.
Turn on the highest stand until you have a smooth texture.
Have a little taste test, if necessary add more spices.
Garnish with finely chopped parley if desired.
Serve with anything you like.. veggies, carrot sticks, some crackers... Anything you can think of.