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Have you ever tried Muhammara Oatcakes? If not, you're in for a treat. This Middle Eastern dip, made with roasted red peppers and walnuts, is incredibly delicious. When paired with spiced crispy chickpeas and crumbled feta, it turns into a high-fiber, flavor-packed snack that’s perfect for any occasion. In this blog, we'll walk you through the detailed steps to create this delightful dish, ensuring each bite is a burst of amazing flavors.

Overview

Muhammara is a rich and flavorful Middle Eastern dip traditionally made with roasted red peppers, walnuts, and pomegranate molasses. This dip is versatile and can be enjoyed in many ways, but today, we will focus on how to use it as a topping for Nairn’s Rough Oatcakes. The addition of spiced crispy chickpeas and feta takes this dish to the next level, making it a perfect appetizer or snack for any gathering.

Ingredients

To make Muhammara Oatcakes with spiced crispy chickpeas and feta, you will need the following ingredients:

• 3 red peppers, deseeded and halved
• 5 tbsps olive oil
• A can of chickpeas, rinsed and drained
• 2 tsps smoked paprika
• 2 tsps ground cumin
• ½ tsp hot chilli powder
• 15g breadcrumbs, toasted
• 50g walnuts, toasted and roughly chopped
• 2 tbsps pomegranate molasses
• Juice of a lemon
• 1 garlic clove, finely chopped
• 1 tsp tomato puree
• 50g feta, crumbled
• Handful parsley, finely chopped
• Salt and pepper
• Nairn’s Rough Oatcakes

Instructions

Preheat the Oven

Step 1: Preheat your oven to 200°C fan/220°C. This ensures that it reaches the desired temperature by the time you are ready to roast the peppers and chickpeas.

Prepare the Peppers

Step 2: Lay the halved red peppers on a parchment-lined baking tray. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper. Rub the oil all over the peppers to ensure they are well coated.

Roast the Chickpeas

Step 3: On a separate parchment-lined tray, add the rinsed and drained chickpeas. Drizzle with ½ tablespoon of olive oil and sprinkle with 1 teaspoon each of ground cumin and smoked paprika, and ¼ teaspoon of hot chilli powder. Season with salt and pepper, and stir well to coat the chickpeas evenly.

Roast the Peppers and Chickpeas

Step 4: Place the tray with the peppers in the oven and roast for 35-40 minutes until the skins are blackened and blistered. At the same time, roast the chickpeas underneath the peppers for about 30 minutes or until crispy. Once done, set the chickpeas aside to cool.

Peel the Peppers

Step 5: As soon as the peppers are out of the oven, place them in a large bowl and cover with cling film. The steam from the hot peppers will make it easier to peel off the skins. Allow them to cool before peeling.

Blend the Muhammara

Step 6: Once the peppers are cool enough to handle, peel off the skins and place the flesh in a food processor. Add the remaining 4 tablespoons of olive oil, 1 teaspoon each of smoked paprika and ground cumin, ¼ teaspoon of hot chilli powder, the breadcrumbs, toasted walnuts, pomegranate molasses, lemon juice, chopped garlic, tomato puree, and ½ teaspoon of salt. Blitz until the mixture is smooth but still has a bit of texture.

Assemble the Oatcakes

Step 7: Spread a generous spoonful of Muhammara over each Nairn’s Rough Oatcake. Top with the spiced crispy chickpeas, crumbled feta, and a sprinkle of chopped parsley. Enjoy your delicious Muhammara Oatcakes with friends and family!

Serving Suggestions

Muhammara Oatcakes can be served as a delightful appetizer or snack. They are perfect for parties, gatherings, or even as a part of a light lunch. You can also pair them with other Middle Eastern dishes for a themed meal. The combination of flavors and textures makes these oatcakes irresistible.

Tips and Tricks

Here are some tips to ensure your Muhammara Oatcakes turn out perfect every time:

• Toasting the walnuts enhances their flavor and adds a nice crunch to the dip.
• If you prefer a spicier dip, you can increase the amount of hot chilli powder.
• Muhammara can be made in advance and stored in the refrigerator for up to a week.
• For a vegan version, simply omit the feta or replace it with a vegan cheese alternative.

Nutritional Benefits

Muhammara Oatcakes are not only delicious but also packed with nutritional benefits:

• Red peppers are rich in vitamins A and C, which are essential for immune health.
• Walnuts provide healthy fats, protein, and antioxidants.
• Chickpeas are a great source of plant-based protein and fiber.
• Olive oil is known for its heart-healthy monounsaturated fats.

Frequently Asked Questions (FAQs)

What is Muhammara?

Muhammara is a Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses. It has a rich, smoky flavor and a slightly sweet and tangy taste.

Can I make Muhammara Oatcakes in advance?

Yes, you can make Muhammara in advance and store it in the refrigerator for up to a week. Assemble the oatcakes just before serving to ensure they remain crisp.

What can I use instead of Nairn’s Rough Oatcakes?

If you don't have Nairn’s Rough Oatcakes, you can use any other type of oatcakes or crackers. However, Nairn’s Rough Oatcakes provide the perfect texture and flavor for this recipe.

Is there a vegan version of this recipe?

Yes, you can make a vegan version of Muhammara Oatcakes by omitting the feta or replacing it with a vegan cheese alternative.