Close up! This is one of three killer bowls I made for a Swedish magazine today. Readers will get the recipe in June the weather is a dream right now. I hope you're all enjoying the beginning of summer by nourish_atelier
This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture; I'd use a pestle and mortar, if you can. Muhammara keeps well and even improves after a day in the fridge; just don't serve it fridge-cold.