Walnut and Red Pepper Sauce (Levantine Muhammara)

Everybody knows Hummus and Baba Ghanoush by now. But in the Levantine kitchen there are still one or two insider tips that don't have to hide behind the big dip stars. Muhammara is a perfect example for this.

2 red bell pepper
walnuts (100 g)
2 cloves garlic
2 Tbsp. extra-virgin olive oil
3 Tbsp. breadcrumbs
1 tsp. harissa
4 Tbsp. lemon juice, freshly squeezed
½ tsp. ground cumin
sea salt

Wash, quarter, core and cut the peppers into small pieces.

Optional: You can roast the peppers in an oven at 475°F (245°C/225°C fan, Gas Mark 9) or on the grill/grill pan for about 10-15 minutes.

Peel the garlic. Coarsely chop the walnuts.

Place all ingredients in a blender and blend until creamy.

Let Muhammara soak for at least 30 minutes and then stir before serving.

Makes 2 large bowls.