Perfect little dip for the festive season and is super healthy at the same time. Hope you guys will enjoy it.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to my channel I am Making a lovely little dip uh because Obviously it's the holiday season Christmas your New Year's and just a Good weekend if you are entertaining or You want something nice for yourself to Snack on I am making Muhammad which is Like a red pepper Walnut dip now many Years ago I can't remember more than Five years ago I shared a red pepper Walnut dip recipe on the channel here But this is really very different to That and it's it's got much more depth Of flavor and the crunchiness from the Walnut crunchiness from the walnuts so Let's get cooking Foreign I think the good thing is that it's Quite a really healthy dip so obviously I love to eat it with some crisps you Could make all sorts of things to go With it it'll go really well with Pakoras to Falafel to everything else Um and we start by using four I know These are two but four red peppers I'm Just gonna give it a wash and then just Rub it with some oil and then I've got a Nice hot oven at 200C fan or 220 Norm 11 And this will go in a hot oven for Around one hour and once that is done I Am going to place them in a bowl and Cover it with a lid and let it sit for 20 minutes and that way we can peel uh The skin off quite easily now I'm just
Going to show you how the peppers are Looking once they are roasted Once I have peel the skin I actually Prepared them two days ago which is a Good thing because you can kind of semi Prepare them and also once it's ready You can leave it in the fridge for two Three days I chopped up the skin have a Look here and chopped up the skin remove The seeds and the skin and just chopped Up the sorry the Flesh of the peppers And now I am going to actually cook this And prepare it So I'm just going to take like a big Handful of walnuts And which I'm gonna do two handfuls of Walnuts Um and I'm just going to roast it in a Hot oven at 180c for around six to eight minutes Just I just want Um them slightly kind of roasted so They're not like raw in flavor and once They're roasted they actually become Even more delicious so I'm just gonna do It for six to eight minutes Just going to Kind of slightly finely chopped one kind Of largest red onion or you could use Maybe two smallish onions Get some hot oil in this pan Just a couple of tablespoons of I'm just Using some olive oil And I'm going to cook this for around
Eight to ten minutes until nice and Golden Foreign I've got here four garlic cloves and I Am going to just literally roughly chop Them because I'm gonna kind of grind it All up in the end I'm not doing any fine Chopping here Um also I haven't got any fresh red Chillies I've got some frozen which my Friends send them homegrown red chillies And I want this a little bit spicy so I'm going to add four of these again Chopped up to the onions which are Cooking very nicely by the way they are Nice and golden And I'll give it another five minutes Just adding the garlic in chili I'm just Going to cook it for a couple more Minutes So this is done And I'm just gonna add this mixture into The food processor just a blender Actually anything You want to use Now a good two teaspoons of cumin ground Cumin Also we're going to add all the peppers And whatever liquid came out of it I'm Adding all of it because it needs a Tiniest bit of liquid to Blitz and that Is just enough And now the walnuts are done as well So I'm gonna add
Most of it I'm just gonna Keep like a little less bit Um that are used to kind of Sprinkle on top Also going to add a couple of teaspoons Of Aleppo pepper You can use just some paprika which I've Done in the past when I haven't got Aleppo pepper I've just used some Paprika or even sometimes like a kind of Spicy chili powder Half a teaspoon of salt and also Half a teaspoon of black ground pepper And the key ingredient is this Pomegranate molasses Which is like a really kind of reduced Pomegranate juice and it just adds this Lovely flavor which only pomegranate Molasses can add so I'm adding two Tablespoons of Pomegranate molasses and now the last Bit a couple of tablespoons of lemon Juice Also going All the Pips are going in as well Oh well I'm just gonna try and get these out Silly me Last thing is I just a handful of black Leaf parsley I've actually used Coriander in this as well before and now Um just I'm gonna add a tablespoon more Of olive oil
For good measure And then I will Blitz it Now I don't want it very fine you see so I I think that is done Uh because I just want a little bit of Bite in it as well And now to serve Just going to Spread this whatever plate you use Kind of So you could see that it's got this Texture to it Which is what I was looking for I'm Going to finish it with the little Drizzle of oil And not to forget Some of these um Walnuts I know I have got kind of crazy ways of Doing things like chopping this thing in The hand like this anyways There it is look at that oh And now to taste test I just want to say that this is a very Popular Middle Eastern dip and there are Very many ways to make this dip as well Some people add some tomato paste some People don't cook at Um don't add any cooked stuff to it they Just Blitz the Roasted peppers with some walnuts so Yeah there are lots and lots of versions Out there and this my friends
I absolutely love this just telling me Before I'm It has got so much flavor oh Absolutely delicious I know I'm being controversial but I prefer this to Hummus any day I love Hummus too But if I could only choose one I would Go for this That is how much I love this I hope you Will give this a go Don't forget to subscribe I'll see you Very soon with another new recipe bye For now
