Details
10 min
vegan
Holger Epp
Method
Roast the walnut kernels in a dry pan until they smell. Let cool, then grind finely in a blender. Crush the clove of garlic. Mix all the ingredients into a cream. Garnish with olives, narrow carrot sticks or paprika powder as you like. If you want a milder version, you can replace garlic and crema di peperoncino with 1 tbs of lemon juice and pomegranate syrup.
Tip: The Muhammara can be wonderfully combined with fondue and tempura vegetables.
Ingredients
- 100 g Rapunzel walnut kernels half
- 6 tbs olive oil Olive oil MANIRA, extra virgin
- 1 tube of Rapunzel tomato and paprika paste in the tube
- ½ tbs Rapunzel Crema di Peperonicino
- ½ tbs Rapunzel sea salt
- 1 clove of garlic