Muhammara Dip

Ingredients

• 3 medium red capsicums 
• 3 tablespoons olive oil + for brushing + for drizzling
• 1 tablespoon finely chopped garlic
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• ½ teaspoon red chilli powder
• ½ cup fresh breadcrumbs 
• 2 tablespoons toasted and chopped walnuts + to garnish
• 2-3 teaspoons lemon juice
• Salt to taste
• Fresh coriander sprig to garnish
• Grilled pita breads to serve
• Salad to serve

Method

1. Preheat oven to 200° C. 
2. Brush 1 tablespoon olive oil on the red capsicums and place them on a baking tray. Keep this in the preheated oven and roast for 30-35 minutes.
3. Bring the baking tray out of the oven. Allow to cool slightly.
4. Peel the roasted red capsicums, discard the seeds and roughly chop them. Allow to cool completely. 
5. Heat 2 tablespoons olive oil in a non-stick pan. Add garlic and cumin seeds, mix and saute for 1-2 minutes.
6. Add onion, mix and saute till translucent. Add red chilli powder and sauté for 1 minute. Switch the heat off and allow the mixture to cool slightly.
7. Put roasted red capsicums and sautéed onions in a blender jar. Add fresh breadcrumbs, walnuts, lemon juice and salt and blend to a semi-fine paste. 
8. Transfer the mixture into a serving bowl. Drizzle a little olive oil and garnish with toasted walnuts and coriander sprig. Serve with grilled pita breads and salad.