The red pepper and cashew mezze dip contains just a couple of ingredients, but really has a complex flavour. This mezze dip is a classic Arabic mezze, named Muhammara. Muhammara is a mezze that is made with roasted peppers, different kind of nuts and some cumin. In this mezze I only used cashew nuts (because they’re one of my favourite) and instead of cumin I added pomegranate molasses to the mix. The pomegranate molasses gives the mixture some more acidity and freshness.
For this mezze I roasted my own peppers, but of course you can also use store bought grilled peppers. To make it a smooth dip blanch the nuts you will be using. By blanching the nuts they become softer and are easier to blend in to a paste, or in this case a mezze. This mezze dip is tasty with some freshly baked pita bread, but is also a very good sauce to serve with some grilled octopus or grilled veal. When using this mezze as a sauce just add a little water to the mixture.
This mezze is always tasty to have in your fridge, and preserves very well in the fridge.
Red pepper and nuts mezze dipPrint Recipe
- 3 grilled red peppers (large)
- 75 gr of cashew nuts
- pinch of salt & pepper
- pinch of garlic powder
- 1,5 tablespoon of pomegranate molasses
Add the cashew nuts in a bowl and top with boiling water, let it rest for 30 till 60 minutes
Once the cashew nuts are a little bit soft add them in a blender together with the rest of the ingredients
Mix all the ingredients together till you have a smooth paste
If the mixture is to thick, add some oil till you have the right thickness