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Muhammara<\/p>\nMuhammara<\/p>\n
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480\u2013500g jar roasted red peppers in brine<\/p>\n
100g chopped roasted hazelnuts<\/p>\n
2 garlic cloves, finely minced<\/p>\n
\u00bd slice of white bread, torn into small chunks<\/p>\n
3 tablespoons olive oil, plus extra for drizzling<\/p>\n
1 teaspoon chilli flakes<\/p>\n
juice of \u00bd lemon<\/p>\n
1 small packet (about 30g) of flat-leaf parsley, finely chopped<\/p>\n
Maldon sea salt flakes and freshly ground black pepper<\/p>\n
toasted bread or toasted mini pitta, to serve<\/p>\n
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Drain the roasted peppers well and then pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blitz together. Add the bread, olive oil, chilli flakes and a generous amount of salt and pepper and blitz again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well, then adjust the seasoning to taste. Drizzle with olive oil and serve with some toasted bread or mini pittas.<\/p>\n","protected":false},"excerpt":{"rendered":"
Muhammara 480\u2013500g jar roasted red peppers in brine 100g chopped roasted hazelnuts 2 garlic cloves, finely minced \u00bd slice of white bread, torn into small chunks 3 tablespoons olive oil, plus extra for drizzling 1 teaspoon chilli flakes juice of \u00bd lemon 1 small packet (about 30g) of flat-leaf parsley, finely chopped Maldon sea salt flakes and freshly ground black pepper toasted bread or toasted mini pitta, to serve Drain the roasted peppers well and then pat dry…<\/p>\n