This bold and colorful Middle Eastern spread stars smoky roasted red peppers and a splash of sweet-tart pomegranate molasses. It’s bright, festive, and bursting with flavor—sure to steal the spotlight from hummus!
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Muhammara
Description
The special ingredients in this bright and vibrant Middle Eastern recipe are the roasted red peppers and sweet and tangy pomegranate molasses. It’s easy, festive, flavorful, and unique. Move over, hummus!
Ingredients
- 3 red bell peppers, roasted, or 1 (16-ounce) jar roasted red peppers, drained
- 1 cup walnuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup whole-grain bread crumbs (gluten-free if necessary)
- 2 tablespoons pomegranate molasses (see hints for substitution)
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
Instructions
- Combine all the ingredients in a food processor and blend on high until a smooth, even consistency is achieved.
Notes
Hints:
To roast bell peppers, place the whole peppers on a rimmed baking sheet. Roast at 450°F for 20-25 minutes or until blackened on the outside. Remove from the oven and set aside to cool in a covered bowl or a paper bag. Slice the cooled pepper in half and peel away the skin, seeds, and ribs.
To toast walnuts, evenly spread walnuts on a parchment-lined baking sheet and place in the oven at 375°F for 5-10 minutes or just until they start to brown and smell toasted. Watch them carefully as walnuts will burn very quickly.
If you cannot locate pomegranate molasses, you can substitute a mixture of 1 tablespoon pure maple syrup and 1 tablespoon balsamic vinegar.
