Many spicy recipes have never been prepared in my house, some with a little bit of cayenne pepper, but little else. For a few years I have taken a liking to it and I like to use it often, although I still have a hard time eating strong dishes like those of Indian or Mexican cuisine. The fact is that since we intend to travel all over the world for the next few years, I want to get used to it little by little so as not to die trying, as it almost happened to me in Frankfurt when we went to an Indian restaurant and everything was too spicy for us, we ended up with numb tongue, very thirsty and a queasy stomach.
The dips or pâtés are perfect for snacking between meals, for making sandwiches or as starters for a main meal. We love them and they tend to be very successful on the blog, that’s why today we bring you this Muhammara which is a vegetable pâté with Syrian peppers and walnuts.
- 1 diente de ajo
- 180 g de pimientos rojos asados (1 taza)
- 70 g de nueces (2/3 taza)
- 1/8 de cucharadita de polvo de cayena o 2 guindillas cayenas
- 30 g de copos de avena (1/4 taza)
- 4 cucharadas de tomate concentrado
- 2 cucharadas de aceite de oliva virgen extra
- 2 cucharaditas de comino en polvo
- El zumo de medio limón
- Place all the ingredients in a food processor food and beat until you get a homogeneous paste. You can also use a mixer, but be careful not to over-mix.
If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the CE regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.