Muhammara

Of course, there are also days when you simply don't have the time or inclination to cook. However, as these days are usually the most stressful and therefore also the most exhausting, balanced and nutritious meals are particularly important on these days. Without enough nutrients, you often lack the energy you need to get through the rest of the day. That's why I already have dips for such days to make simple, quick meals more nutritious, balanced and flavoursome. Whether on a slice of bread, with vegetables or on a wrap - dips always work!

This one is an oriental version with roasted peppers and walnuts. I like the dip best with a simple slice of bread or flatbread.

You can buy the roasted peppers in a jar, but it's also quick to make yourself.

For 4 people

Ingredients

2 peppers, roasted (jar) 100 g walnuts

2 garlic cloves

1 lemon

11⁄2 tbsp balsamic vinegar

1 tbsp olive oil

1 tsp smoked paprika powder 1 tsp cumin seeds

1/2 tsp coriander powder

salt

cayenne pepper

sea salt (for garnish)

fresh parsley

Preparation

1. Roast the walnuts for 3-5 minutes in a pan. (Keep an eye on them, walnuts burn really quickly!)

2. Roughly chop about a quarter of the nuts and set aside.

3. Peel and crush the garlic. Squeeze the lemon. Drain the oil from the roasted peppers.

4. Puree the garlic, lemon juice, balsamic vinegar, roasted peppers, whole walnuts, paprika powder, cumin, coriander and olive oil in a food processor (alternatively in a blender) and mix until you have a relatively smooth mixture.

5. Flavour with salt and cayenne pepper.

6. Place in a bowl. Sprinkle the pomegranate seeds, parsley and remaining walnuts over the dip. Season with a little sea salt if necessary.