Turkish Muhammara Dip

Ingredients list 

• 3 medium red capsicums
• 1 large onion, finely chopped
• 1 teaspoon cumin seeds
• 1 tablespoon olive oil
• 2-3 tablespoons finely chopped walnuts 
• 1 teaspoon red chilli powder
• 6-8 garlic cloves, finely chopped
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• Salt to taste
• 2 tablespoons pomegranate juice
• ¼ cup fresh white breadcrumbs
• Fresh mint leaves for garnish

Method

1. Roast capsicums on direct flame till their skin gets charred. Peel and chop the capsicum roughly.
2. Heat olive oil in a non-stick pan, add cumin seeds and onions and sauté for 2-3 minutes. Add walnuts and red chilli powder and sauté for a minute.Remove from heat, cool down to room temperature.
3. Put the sautéed mixture in a mixer jar, add garlic, lemon juice, capsicums and extra-virgin olive oil and grind to a coarse paste. Transfer this into a bowl. Add salt, pomegranate juice and fresh breadcrumbs and mix well.
4. Transfer the dip into a serving bowl, garnish with mint leaves and serve with pita breads.

Nutrition Info