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Muhammara – Peperoni-Nuss-Dip<\/p><\/div>\n

Was sind eure liebsten orientalischen Dips? Bei mir kommt nach den Klassikern Hummus<\/a> und Tahina ziemlich bald Muhammara, der syrische Dip aus ger\u00f6steten roten Paprikas und Waln\u00fcssen mit etwas Granatapfelmelasse und Chili. Ich liebe diese Kombination aus s\u00fcss, sauer, nussig und scharf. Muhammara eignet sich als Dip, Brotaufstrich und geh\u00f6rt unbedingt auf einen Mezze-Tisch.<\/p>\n

Paprika-Walnuss Dip, vegan und glutenfrei<\/h2>\n

In traditionellen Rezepten wird Muhammara meist mit der Zugabe von etwas Brot zubereitet. Das geht aber ganz prima ohne, also auch ohne Gluten. Daf\u00fcr ist es wichtig, die ger\u00f6steten Paprikas mindestens 15 Minuten abtropfen zu lassen.<\/p>\n

Tipp: Knoblauch mit Schale in den noch heissen Ofen legen. Nach ca. 10 Minuten ist der Knoblauch ganz weich und bekommt einen s\u00fcsslich-rauchigen Geschmack. Diesen f\u00fcr den Paprika-Walnuss Dip verwenden.<\/em><\/p>\n

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Muhammara – Paprika-Walnuss-Dip<\/div>\n
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Recipe Type<\/span>: vegan, glutenfrei<\/span><\/div>\n
Cuisine: Middle Eastern<\/span><\/div>\n
Prep time: