Paprika-Granatapfel-Paste Muhammara Style

Ingredients

• 3 large red bell peppers (250 g each)
• 1 Pomegranate
• 2 cloves garlic
• 4 sprigs Parsley
• 50 g roasted pistachio kernels
• 0.5 organic lemon (zest and juice)
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• Cayenne pepper
• 0.5 tsp ground cumin
• 40 g ground almond kernels (2–3 tbsp)

Instructions

1. 1.

   Line a baking sheet with parchment paper. Halve the bell peppers, remove seeds, wash, and place cut side down on the sheet. Roast in a preheated oven using the grill function for 10–15 minutes until the skin has blackened spots. Remove, peel, and roughly chop.

2. 2.

   Meanwhile halve the pomegranate. Squeeze juice from one half; extract seeds from the other. Peel and roughly chop the garlic. Wash parsley, pat dry, and coarsely chop. Blend garlic with pepper chunks, pistachios, pomegranate juice, and parsley in a stick blender. Mix in lemon zest and juice, vinegar, salt, pepper, remaining spices, and almonds until a coarse paste forms.

3. 3.

   Stir in most of the pomegranate seeds except a few reserved for garnish. Taste the paste and transfer to a bowl. Sprinkle the remaining seeds on top and serve.