Muhammara (Roasted Pepper & Walnut Spread) recipe
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Ingredients
- 4 tablespoons olive oil, divided 1 ¼ cups raw walnut halves ⅓ cup fresh breadcrumbs 1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped 2 garlic cloves, crushed 2 tablespoons lemon juice 2 teaspoons pomegranate molasses 1 teaspoon salt, plus more if needed 1 teaspoon paprika 1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish ½ teaspoon cumin ½ teaspoon cayenne pepper 1 tablespoon chopped Italian parsley for garnish
Nutrition Info
- 286.8 caloriescarbohydrate: 10.3 gcholesterol: : -fat: 24.3 gfiber: 3.4 gprotein: 4.5 gsaturatedFat: 2.8 gservingSize: -sodium: 440.8 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Muhammara (Roasted Pepper & Walnut Spread)
Directions
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Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
Place the skillet over medium heat, add 1 tablespoon olive oil. Sprinkle in the breadcrumbs, cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl, cover and refrigerate until chilled, about 2 hours.
Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.