- 2 red capsicums
- 1 cup cauliflower florets
- 4 tablespoons fresh breadcrumbs
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon red chilli flakes
- 2 garlic cloves, chopped
- ½ cup walnuts
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon sea salt flakes and crushed black pepper
- Micro herbs, crushed walnuts, chilli flakes, olive oil – to serve
- To prepare the capsicum – Place capsicums on a small, rimmed baking sheet. Rub with olive oil. Roast capsicum in a pre-heated oven at 220C (convection)/200C (fan-forced) for approximately 20-25 minutes until capsicum is blackened and cooked. Remove from the oven and transfer capsicum to a bowl. Cover with cling film or foil to steam the capsicum as it cools. Cool for 10-15 minutes. Remove and discard the core, skin and seeds.
- To prepare the cauliflower – Toss cauliflower florets with a light drizzle of olive oil and sprinkle with salt and pepper. Arrange on a small baking sheet and roast in a pre-heated oven at 220C (convection)/200C (fan-forced) for approximately 18-20 minutes until cauliflower is cooked and golden. Remove from the oven.
- Place the capsicum flesh, breadcrumbs, pomegranate molasses, cumin, paprika, chilli flakes, garlic, walnuts, lemon juice, oil, salt and pepper in the bowl of a small food processor and pulse a few times to get a textural dip.
- Taste and adjust seasoning as necessary.
- Spoon the red capsicum dip (muhammara) in a medium serving bowl. Create swirling dips with the back of a spoon and drizzle with extra olive oil (if using). Top with crushed walnuts, chilli flakes, micro herbs and edible flowers. Serve warm with pita bread.
- Store leftovers in the fridge for up to 3 days. Can be warmed for a few seconds in the microwave before eating.
Make It Gluten Free – Use gluten-free breadcrumbs or rice crumbs.