Muhammara (Roasted Pepper and Walnut Spread)
Ingredients: walnuts, olive oil, breadcrumbs, red peppers, garlic · 35 min cook time · 230kcal · $12.50
Ingredients
1cup walnuts, 3tablespoons olive oil, 0.5cup breadcrumbs, 1cup red peppers, 1clove garlic, 1tablespoon lemon juice, 1tablespoon pomegranate molasses, 1pinch kosher salt, 1teaspoon paprika, 1teaspoon ground cumin, 1pinch cayenne pepper, 1spoon Aleppo pepper flakes
Instructions
1. Toast the walnuts in a skillet over medium heat with a little bit of olive oil for about 5 minutes, stirring often until lightly toasted and fragrant, then transfer to a plate to cool.
2. Toast the dry breadcrumbs in olive oil over medium heat for a few minutes until light golden brown, then transfer to the plate with the walnuts to cool.
3. Roast fresh bell peppers until the skin is thoroughly blackened and the flesh is completely soft. Alternatively, use jarred roasted red peppers.
4. Place roasted peppers in a bowl, wrap tightly in plastic, and let steam for 15 to 20 minutes. Then peel the skin, remove the seeds and membranes, and roughly chop to get about one cup.
5. Add the toasted walnuts, breadcrumbs, roasted peppers, crushed garlic, lemon juice, pomegranate molasses, kosher salt, paprika, ground cumin, cayenne pepper, Aleppo pepper flakes, and olive oil to a food processor.
6. Process by pulsing on and off, stopping a few times to scrape down the sides, until reaching your desired smooth or textured consistency.
7. Cover the spread in plastic wrap and refrigerate for about an hour until chilled.
8. Transfer to a serving dish, create a garnish gully with a spoon, and top with chopped walnuts, pepper flakes, a drizzle of olive oil, and freshly chopped Italian parsley.
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