adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Muhammara (Roasted Pepper & Walnut Spread)
Muhammara (Roasted Pepper & Walnut Spread)
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Try Chef John's savory muhammara spread with roasted red peppers and walnuts, ideal for dipping pita or topping any bread.
Ingredients:
  • 4 tablespoons olive oil, divided
  • 1.25 cups raw walnut halves
  • 0.33333334326744 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
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cayenne pepper
  • 1 tablespoon chopped Italian parsley for garnish
Instructions:
  • 1. Heat a skillet over medium heat then add walnuts and drizzle with 1 tablespoon of olive oil. Cook and stir often until the walnuts are fragrant, lightly browned, for about 5 minutes. Remove from heat and transfer to a plate to cool. Keep 2 or 3 walnuts aside for garnish after coarsely chopping.
  • Heat olive oil in a skillet over medium heat. Add bread crumbs and cook, stirring frequently, until they turn golden brown, about 3-4 minutes. Remove from heat and sprinkle onto a plate with walnuts.
  • Combine peppers, walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper in a food processor. Finish with a drizzle of the remaining 2 tablespoons of olive oil.
  • Pulse mixture intermittently, scraping down the sides as needed, until smooth. Transfer to a bowl, cover, and chill in the refrigerator for about 2 hours.
  • Transfer the mixture to a shallow serving bowl and create swirls on the surface using the back of a spoon for the garnishes to rest in. Top with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Similar Recipes