March Recipe : MUHAMMARA

Bold spices, roasted peppers, and toasted walnuts come together in a beautifully vibrant dish that’s as delicious as it is versatile.
Ingredients :
3 red peppers
2 fresh chilies
4–6 garlic cloves
150ml olive oil
150g walnut pieces
2 heaped tbsp breadcrumbs
2 tbsp pomegranate molasses (plus extra for garnish)
Juice of 1 lemon
2 tsp runny honey or agave or maple syrup
1 tsp each of cumin, cinnamon, ginger and cayenne
Small bunch of coriander and parsley finely chopped
Sea salt to taste

(If you prefer a milder version, you can tone down the spices—but for an authentic Maghrebi kick, keep them in)

Method :
1- Roast the veggies – Preheat your oven to 200°C. Place the peppers, chilies, and garlic in a roasting dish and roast for about an hour, turning them occasionally until the skins char. Remove the chilies and garlic earlier, but leave the peppers in for the full hour.
2- Toast the walnuts – In the last 10 minutes of roasting, spread the walnuts on a baking tray and toast them until they’re aromatic.
3- Peel and prep – Once cool enough to handle, peel the skins off the peppers, chilies, and garlic, and remove the seeds. Roughly chop them.
4- Blend it up – In a food processor, combine the roasted peppers, chilies, garlic, walnuts, breadcrumbs, pomegranate molasses, lemon juice, honey, and spices. Blitz until smooth, slowly pouring in the roasting oil. Add the remaining olive oil and most of the chopped herbs, then season to taste.
5- Serve & enjoy – Spoon into a serving bowl, swirl in a little extra pomegranate molasses, and sprinkle with the remaining herbs. Serve with flatbreads, crudités, or as part of a mezze spread.

Smoky, spicy, and utterly addictive—packed with nuts, this Muhammara is super healthy too!