Spicy Romano Pepper and Pine Nut Muhammarah Dip

Wednesday, February 28, 2018
Spicy Romano Pepper 
and Pine Nut Muhammarah Dip 

Serves 4 

2 Romano Peppers (or regular red bell peppers)
2 Red Chillies
3 Cloves Garlic
3 Medium Tomatoes 
1 Cup (135g) plus 1 Tbsp Pine Nuts, Toasted
Juice of 1 Lemon
Skin of 1/2 Lemon 
1/4 Tsp Cumin
1 Tsp Honey
2 Tbsp Olive oil
1 Tsp Sea Salt
Fresh parsley for garnish

Place the peppers, chillies, garlic and tomatoes on a flat baking tray. Drizzle with a little olive oil. Place under the broiler/grill for 5 minutes, turning everything half way through, once the top side is charred and soft. 

Toast the pine nuts in a pan or on another tray in the oven but be careful not to burn them! 

When the peppers are soft, blistered and deflated all over, add all of the grilled ingredients to a food processor. Pulse with the lemon skin a few times. Add the pine nuts, reserving 1 tablespoon for garnishing later. Blend until it's a thick gritty paste and then add the lemon juice, olive oil, cumin, honey and salt. Pulse for another few seconds. 

Serve with a drizzle of olive oil, the remaining toasted pine nuts and a sprinkle of fresh parsley! Enjoy!