This muhammara recipe is made with roasted red pepper and walnuts. This spread is quite popular in the Middle East — you’ll understand why when you make it can’t stop eating it.
Ingredients
- 4 tablespoons olive oil, divided
- 1 ¼ cups raw walnut halves
- 1/3 cup fresh bread crumbs
- 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
Step 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.
Step 2
Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 287 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat3g | 14% |
Sodium441mg | 19% |
Total Carbohydrate10g | 4% |
Dietary Fiber3g | 12% |
Total Sugars2g | |
Protein5g | |
Vitamin C4mg | 22% |
Calcium38mg | 3% |
Iron1mg | 7% |
Potassium142mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this