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Grilled Mahammara
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Grilled Mushroom Hummus with Muhammara

Ready to dive into the Syrian cuisine? Try this grilled bell pepper dip called Muhammara and be amazed by the delicious complexity of flavors.
Course Aperitif, Snack, spread
Cuisine middle eastern, Syrian, Turkish
Keyword bbq, caveman style, dip, Grilled, hot sauce, Muhammara, Ottolenghi, Roasted, simple, Spicy, sweet bell pepper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

For the Grilled Muhammara (inspired by Ottolenghi)

  • 5 red bell peppers
  • 1 tbsp chili oil +what extra to sprinkle
  • 1 tbsp thyme leaves
  • 3/4 tsp of paprika powder
  • 4 cloves mashed garlic
  • 1 tsp Balsamic vinegar
  • 60 grams walnuts
  • pinch of salt to taste

For the grilled mushroom Hummus

  • 180 gr. imposed grilled mushrooms from Lidl or homemade according to recipe on this blog
  • 130 gr. chickpeas
  • 1/2 lemon juice and zest
  • 1 tsp garam massala
  • salt to taste

Instructions

  • Prepare your BBQ for a direct session at medium temperature (+-180-200°C).
  • Throw the red bell peppers between the coals until they are completely charred. Remove them and put aside to cool down. This way they get a delicious roasted taste and the skin is easy to remove.
  • Meanwhile, roast the walnuts in a pan until they release some roasted fragrance.
  • Remove the seeds and put the paprika in a bowl together with the garlic paste, thyme leaves, paprika powder and roasted walnuts.
  • Pulse the mixture with your blender until you get a rough texture (you should still recognize pieces of nuts and peppers in the end result) and season with the lime juice, zest, balsamic vinegar, pepper and salt.
  • Place aside until served. A night in the fridge can bring out the flavours even more. Finish with some fresh oil before serving.

For the Hummus of grilled mushrooms

  • If you can't get the imposed grilled mushrooms at Lidl anymore, you can make them according to this recipe or another one of your own preference.
  • Add the imposed grilled mushrooms together with the chickpeas, garam massala and lemon zest to a blender and puree until you get a smooth mass.
  • Season to taste with pepper, salt and lemon juice.

Finishing

  • Scoop on a plate a bottom of Grilled Mushroom Hummus and add the Grilled Muhammara on top. Finish with some fresh leaves of basil, mint or coriander and serve with breadsticks as a dip or with a delicious toast. Enjoy your meal!