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4 Servings
Total Time: 20min
Shared By Simon (Remy) P

(Air Fryer) Muhammara

Ingredients

  • 4 romano peppers
  • 4 tablespoons olive oil
  • 100 g walnuts
  • 9g dried breadcrumbs
  • 1 teaspoon cumin
  • 2 tablespoons pomegranate molasses
  • freshly squeezed juice of ½ a lemon
  • ½ teaspoon chilli flakes and salt
  • fresh pomegranate seeds to serve
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Directions

  1. Preheat the air-fryer to 180°C/350°F.
  2. Rub the peppers with ½ teaspoon of olive oil.
  3. Add the peppers to the preheated air-fryer and air-fry for 8 minutes.
  4. Meanwhile, lightly toast the walnuts by tossing them in a shallow pan over medium heat for 3-5 minutes.
  5. Allow to cool, then grind the walnuts in a food processor.
  6. Once the peppers are cooked, chop off the tops and discard most of the seeds.
  7. Add to the food processor with all other ingredients.
  8. Process until smooth.
  9. Cool in the fridge, then serve the dip with pomegranate seeds on top.

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