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.
· 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
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
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