Snacks · Middle eastern
Muhammara with cucumber sticks
A Syrian red pepper and walnut dip with cumin and lemon, served with cool cucumber for dipping.
- Serves
- 4
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 4 servings- 200 g roasted red peppers, jarred, drained
- 50 g walnuts, chopped
- 25 g dry breadcrumbs, plain
- 1 tbsp olive oil
- 1 garlic clove
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 300 g cucumber, cut into sticks
Method
Toast the walnuts in a dry pan for 3 minutes and cool.
Blend the peppers, most of the walnuts, the breadcrumbs, oil, garlic, lemon juice, cumin, pepper flakes and salt to a thick, slightly coarse paste.
Spread in a shallow bowl, scatter with the rest of the walnuts and serve with the cucumber. Keeps 4 days.