Muhammara (Roasted Pepper & Walnut Spread)
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Muhammara (Roasted Pepper & Walnut Spread)

1. Olive oil, divided - 4 tablespoons
2. Raw walnut halves - 1 ¼ cups
3. Fresh bread crumbs - ⅓ cup
4. Fire-roasted red bell peppers - peeled, seeded, coarsely chopped - 1 cup
5. Garlic cloves, crushed - 2
6. Lemon juice - 2 tablespoons
7. Pomegranate molasses - 2 teaspoons
8. Salt, plus more if needed - 1 teaspoon
9. Paprika - 1 teaspoon
10. Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish - 1 teaspoon
11. Cumin - ½ teaspoon
12. Cayenne pepper - ½ teaspoon
13. Chopped Italian parsley for garnish - 1 tablespoon

How to cook deliciously - Muhammara (Roasted Pepper & Walnut Spread)

1. Stage

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. Stage

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.

3. Stage

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. Stage

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. Stage

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. Chef John