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MUHAMARRA DIP WITH QUICK FLATBREAD

If your life isn’t spicy… it needs to be. Why? Because adding flavor to your dips, proteins, and veggies is the secret to creating a lifetime of whole food habits. I am in love with @herbies.

Ingredients
150g shelled walnuts
300g roast capsicums (approx 4) 60g sourdough bread (1 thick slice) 1 small garlic clove
1 tbsp lemon juice
½ tsp Herbie’s Harissa Mix (or to taste)
5 tbsp (45ml) olive oil
1 tbsp Herbie’s Pomegranate Molasses
1 tbsp Herbie’s Nigella Seeds, to serve
flatbread:
110g (1 cup) bread flour
2 tbsp oil
80ml (1/3 cup) water
1 tsp salt
pinch caster sugar
½ tspHerbie’s Za’atar plus 1 tsp extra for dusting

Instructions
Pre-heat oven to 220C

Place flour, salt, sugar, and ½ tsp za’atar in a bowl. Combine oil and water then add to flour. Mix with your hands to form a dough then turn onto a floured surface and knead for 3-4 minutes until smooth (dough can be set aside at this stage). Halve and flatten out with a rolling pin into two long breads 2mm thick. Drizzle with oil and extra za’atar and bake for 7-10 minutes until golden and crisp. Cut into 5cm strips and serve immediately.

For the dip, place all ingredients except nigella seeds into a food processor a pulse until combined, it does not need to be smooth. Taste for seasoning and serve with nigella seeds on top and extra oil if desired.

Leftover dip can be kept in an airtight container in the fridge for 1 week.

Credit From Our Friends @herbies.

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