2 red peppers cut into chunks – stalks and seeds removed
1 large leek – topped and tailed, then cleaned and cut into chunks
1 large carrot with the skin on – washed, and topped and tailed, then cut into chunks
2 cloves of garlic – skin on
2 slices of any bread
Juice of one lemon
1 tbsp pomegranate molasses or good quality thick balsamic vinegar
1 tsp ground cumin
1 tsp smoked paprika
50g shelled pistachios plus some extra to garnish
4 tbsp extra virgin olive oil, plus extra to finish
Fine sea salt
Flat leaf parsley – chopped
Heat the oven to 150°C fan. Put the vegetables in a roasting tin, coat in a little oil and salt, then roast for 60 minutes, turning occasionally.
In a food processor tear up the slices of bread and add to the main chamber with the pistachios, ground cumin and smoked paprika. Pulse and blitz to a course crumb.
Next add the vegetables (peel the skin from the garlic), lemon juice, pomegranate molasses/balsamic and extra virgin olive oil to the food processor and continue to pulse and blitz to the desired texture and constancy. A little more olive oil will help loosen the mixture and give it a beautiful gloss.
Taste and adjust seasoning with fine sea salt if required. Serve at room temperature.
To serve, spread the muhammara on a large serving plate, drizzle with more extra virgin olive oil, top with some roughly sliced/chopped pistachios and parsley. Enjoy!
This is great with pitta bread, breadsticks or crudités, or as part of a meal with grilled or pan-fried fish.