3 yellow Sweet Palermo
2 tbsp olive oil for frying
4 cloves of garlic, peeled
40 g of walnuts
3 Sweet Palemo, Red, Orange and Chocolate Brown
1 cucumber
3 sprigs of parsley
½ tsp mildly smoked paprika powder
½ tsp curry
½ tsp chili flakes
2 tsp balsamic vinegar
¼ tsp salt
2 to 4 tbsp olive oil
Preheat the oven to 200 degrees Celsius. Wash and cut the sweet pepper and cucumber into 4 pieces and remove the seeds and the stem. Mix the sweet pepper pieces with the olive oil and roast them on a lined baking tray in the center of the oven for 10 minutes. Add the garlic to the pepper and roast for another 10 minutes.
In the meantime, lightly toast the walnuts in a dry frying pan and chop them coarsely. Set aside some pieces of walnuts for garnish. Wash and cut the 3 other colored peppers into strips for dipping later. Chop the parsley coarsely and keep a small portion for garnish.
Remove the pepper and garlic pieces from the oven and put them in a food processor and add the parsley, sweet pepper powder, curry powder, chili flakes, balsamic vinegar, salt and walnuts. And mix everything into a coarse puree. Stir in some olive oil to get the desired creaminess.
Put the muhamarra in a container. Garnish with the remaining parsley and walnuts, place the sweet pepper strips around it on a plate or board. And just dip.
Tip: raw vegetables for dipping can also be pieces of celery, cucumber and carrot. Picos, flat bread or piece of bread are also great for this dip.