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    Serves: 12


    • 100g walnuts
    • 50g pistachios
    • 50g cashew nuts
    • 50g pine nuts
    • 50g almond flakes
    • Vegetable oil for frying
    • 75g breadcrumbs
    • 1 teaspoon sea salt
    • 11/2 teaspoon chilli powder, or to taste
    • 5 sweet red peppers
    • 1 large Spanish onion
    • 300ml extra virgin olive oil


    1. Sauté the nuts separately in a little vegetable oil, stirring constantly, until golden. Drain on kitchen paper, leave to cool, then grind the walnuts, pistachios and cashews in a food processor until medium-fine. Transfer to a large mixing bowl, add the pine nuts, almonds, breadcrumbs and seasonings, and mix well together.
    2. Trim the peppers and onion and chop in a food processor until fine. With your hands, squeeze out all the excess liquid and add to the nuts. Add the olive oil, mix well together, then taste and adjust the seasoning if necessary. Muhamara will stay fresh for up to 3 days in the refrigerator, if kept in a sealed container.

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