Muhammara (Roasted Pepper & Walnut Spread) Recipe

Name: Muhammara (Roasted Pepper & Walnut Spread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 1 1/4 cups raw walnut halves; 1/3 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; 1/2 teaspoon cumin; 1/2 teaspoon cayenne pepper; 1 tablespoon chopped Italian parsley for garnish

Servings: persons

4 tablespoons olive oil, divided
1 1/4 cups raw walnut halves
1/3 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
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

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.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 1 1/4 cups raw walnut halves, 1/3 cup fresh breadcrumbs, 1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped, and more.

Yes, Muhammara (Roasted Pepper & Walnut Spread) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Muhammara (Roasted Pepper & Walnut Spread)

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