Muhammara Roasted Red Pepper And Walnut Paste Recipe

Name: Muhammara Roasted Red Pepper And Walnut Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red peppers (capsicums) blistered with the skin removed; 1 small hot red chili chopped with the placental skin removed; 1/2 cup - 1 cup (about 1- 2 slices) of gluten free bread crumbled up; 1 cup raw walnuts; 1/2 tsp yellow asafetida powder; 1 Tbsp or 1 1/2 Tbsp pomegranate molasses; 2 Tbsp fresh lemon juice; 1/2 tsp agave nectar; 1/2 tsp Celtic sea salt; 3 Tbsp cold pressed extra virgin olive; oil; 1 Tbsp chopped fresh parsley to serve

Servings: persons

2 large red peppers (capsicums) blistered with the skin removed
1 small hot red chili chopped with the placental skin removed
1/2 cup - 1 cup (about 1- 2 slices) of gluten free bread crumbled up
1 cup raw walnuts
1/2 tsp yellow asafetida powder
1 Tbsp or 1 1/2 Tbsp pomegranate molasses
2 Tbsp fresh lemon juice
1/2 tsp agave nectar
1/2 tsp Celtic sea salt
3 Tbsp cold pressed extra virgin olive
oil
1 Tbsp chopped fresh parsley to serve

1
1. Roast the peppers for about 15 minutes until skin is blistered and blackened. Place in a plastic bag and seal and allow to cool a little before skinning.
2
2. Combine all the other ingredients except the parsley in a food processor and blend until you get a thick creamy paste. Start with 1 slice of gluten free bread, and if that is not enough to get the desired consistency gradually add some more.
3
3. You might want to add in more lemon juice, molasses or olive oil to taste. But I think this blend is perfect.
4
Serve with sprinkled parsley and toasted ciabatta, pita bread, flat bread or vegetable sticks.
5
4. This dip gets better with age and tastes better the next day. It will keep for about 4 days in a sealed container in the fridge. YUM!

210

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 12 ingredients. The key ingredients include: 2 large red peppers (capsicums) blistered with the skin removed, 1 small hot red chili chopped with the placental skin removed, 1/2 cup - 1 cup (about 1- 2 slices) of gluten free bread crumbled up, 1 cup raw walnuts, and more.

Yes, Muhammara Roasted Red Pepper And Walnut Paste falls under the Soups & Stews 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 Red Pepper And Walnut Paste

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Muhammara Roasted Red Pepper And Walnut Paste