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Roasted Vegetable Muhammara

25th February 2021

Recipe: Roasted Veg Muhammara

This recipe is perfect for using up whatever vegetables you’ve got - if they're roasted already, just skip the first step. We waste millions of slices of bread unnecessarily, so we’ve added two slices to this recipe to give it some extra body, but you could switch the bread for a tin of chickpeas and turn it into a delicious hummus!

Any combination of peppers, leeks, carrots, beets, parsnips, onions.. aim for about 1 of each, or more peppers if you have them
2 cloves of garlic (pre-roasted if you like)
2 slices of any bread
Juice of one lemon
1 tbsp pomegranate molasses/thick balsamic vinegar
1 tsp ground cumin
1 tsp smoked paprika
50g shelled pistachios
4 tbsp extra virgin olive oil
Fine sea salt
Flat leaf parsley – chopped

Heat the oven to 150°C fan. Put the vegetables & garlic in a roasting tin, coat in a little oil & salt, roast for 60 minutes, turning occasionally.
In a food processor blitz the slices of bread with the pistachios, ground cumin and smoked paprika to a course crumb.
Next add the vegetables (peel the skin from the garlic), lemon juice, pomegranate molasses/balsamic and oil to the food processor and pulse to the desired texture and constancy.
A little more olive oil will help loosen the mixture and give it gloss.
To serve, spread on a large serving plate, drizzle with more oil, top with some pistachios and parsley.
Great with pitta bread, breadsticks or crudités, or with fish.
Original recipe from Love Food Hate Waste: