Main Course
High Protein Muhammara
The Middle Eastern dip is bold and robust in terms of flavour. It pairs excellently with lamb as it does with bread or roast vegetables.
It is based on roast red peppers, walnuts, chilli, garlic and extra virgin olive oil. It is like a cousin to a Spanish Romesco sauce which is one of my best-kept little secrets. This muhammara dip works as a dip, a spread or even a marinade. I love the addition of cottage cheese, not only does it add a harmonious balance of creaminess in flavour and texture but it also packs a protein punch too, helping to keep us fuller for longer.
Ingredients
Ingredients
- 2 jars roast red peppers
- 2 cloves garlic
- 4 tbsp olive oil
- 65 g walnuts
- 100 g cottage cheese
- 1 tsp tomato puree
- ¼ tsp brown sugar
- ¼-½ tsp chilli flakes
- 1 tsp balsamic vinegar
Method
Method
- Drain the roast red peppers. Peel the garlic.
- Measure each of the ingredients into the food processor.
- Blitz until smooth. Transfer to a dish and chill.
- Serve at room temperature as a dip with crackers, toasted bread and crudites.
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