Roasted peppers and peanut dip. Inspired by the Arab dip, Muhamara. I like to think of this as a student version of Muhammara with nice traditional ingredients replaced by cheap ones. When I came up with this for a potluck dinner, I decided to name it “Nuhamara” after myself.
Please refer to the author’s notes if this is your first time here.
ingredients
For 4 portions.
- 500g of frozen green and red peppers (chopped)
- 200g of peanuts
- 1tsp salt
- 1tsp chilli powder
- 1tbsp garlic powder
- 1tbsp ginger powder
- 1tbsp lemon juice
- 1tbsp tahini
- 100g of breadcrumbs
steps
- Fry pepper with peanuts in oil till they are cooked
- Add garlic, chilli, ginger, salt and mix well
- After it being cooked, let it cool down
- Add all of this to a blender along with lemon juice, tahini, and bit of the breadcrumbs
- Blend it and check the consistency. If you need thicker one, add more breadcrumbs.
- Enjoy with breadsticks/toast/tortilla wrap