• Nava

Green Tahini and Muhammara


Green Tahini dip and Muhammara (red pepper / red capsicum dip) are two very different tasting dips but boy are they delicious.

I wanted to have a couple of dips to put out before dinner but i didn't want the usual Tahini and Homous so i chose to keep the tahini dip but make it green and forgo the homous for a Muhammara. It was delicious.

Both are very different in texture. The green tahini is thick, smooth and creamy, where as the muhammara is thick and a little grainy thanks to those crunchy walnuts. These dips will last up to a week in the fridge.




Muhammara

Ingredients

· 1 tablespoon oil (for basting)

· 1 tablespoon olive oil

· 3 large red capsicum

· 1 ½ garlic cloves crushed

· ¾ cup walnuts

· 1/2 teaspoon cumin

· 1/4 teaspoon black pepper

· 1/2 teaspoon salt

· 1-2 tablespoons pomegranate molasses (according to taste)

· 1 tablespoons freshly squeezed lemon juice

· Pinch of chilli

Method

1. Preheat the oven to 200C

2. Cut capsicum into half and deseed them. Brush the capsicum with 1 tbsp of oil, and place in a baking dish until they are cooked and the skin is blackened, aprox 30-40 minutes.

3. Put the capsicum in a bowl and cover with a cling film until they have cooled down enough to touch.

4. Peel and discard the skin and pat dry with a paper towel.

5. Using a hand held blender or food processor blend capsicum with olive oil and remaining ingredients into a paste.

Green tahini dip

  • ½ cup tahini paste

  • 2 tablespoons warm water

  • 2 garlic cloves, minced

  • ½ cup chopped flat-leaf parsley

  • ¼ cup of mint (optional)

  • 1-2 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon salt

Method

In a hand held Blender or food processor blend tahini, water, garlic, parsley, mint, lemon juice, salt.

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With love and gratitude

Nava

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