My favourite thing to do is make large batches of dips, salsas and sauces and leave them in the refrigerator. For unplanned parties, after-party 3am snacks or just for days when I’m feeling too lazy to cook lunch. And the only kitchen tool I really need for this is a well-performing blender. If it isn’t, it can take hours to churn something well. I was ecstatic when Hamilton Beach launched in India and I had to get myself one of their Juicer-Mixer-Grinder sets. It’s a high power blender that’s super durable and made with a hundred percent stainless steel body. I’ve been using it for the past few weeks now and I can positively say I love it! Here’s a link to know more about Hamilton Beach in India and one to buy it!
Here’s my recipe for a knockout muhammara! You’ll love it!
What you need:
For the muhammara:
175 gms roasted red bell peppers (roasted weight)
25 gms walnuts – lightly toasted
20 gms bread crumbs
2 tbsp EVOO
1 tbsp pomegranate molasses
1 tbsp lemon juice
1/2 tbsp sugar
1 tsp crushed garlic
1 tsp red chilli powder
1/2 tsp coarse red chilli flakes
1/4 tsp roasted cumin powder
1/2 tsp sea salt – or to taste
For the topping:
1 tsp EVOO
1 tsp crushed walnuts – lightly toasted
To roast the bell peppers, wash them whole with the skin on and char them over a naked flame, with the help of a wire mesh to hold the peppers well over the flame. Char them until blackened and then seal them in a plastic bag. Once cooled down, peel off the skin and cut the peppers to discard the seeds and stem. Chop it up and keep it aside to blend.
In the small jar of the Hamilton Beach blender, combine all the ingredients for the muhammara and grind until homogeneous and well churned.
Chill in the refrigerator for a couple of hours, at the least, for the flavours to develop.
Top generously with EVOO and some toasted walnuts.
Remember to share it with someone you love. x