Muhammara (Roasted Pepper & Walnut Spread)

4.7
(25)

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

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Prep Time:
15 mins
Cook Time:
8 mins
Additional Time:
1 hrs 55 mins
Total Time:
2 hrs 18 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 4 tablespoons olive oil, divided

  • 1 ¼ cups raw walnut halves

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts (per serving)

287 Calories
24g Fat
10g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 287
% Daily Value *
Total Fat 24g 31%
Saturated Fat 3g 14%
Sodium 441mg 19%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 5g
Vitamin C 4mg 22%
Calcium 38mg 3%
Iron 1mg 7%
Potassium 142mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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