Ingredients
The following ingredients have 4 Servings
- 1 cup walnuts, toasted and divided (keep 1/2 tbsp. chopped nuts for garnish)
- 1 1/2 cups roasted red peppers, roughly chopped
- 1/2 cup breadcrumbs
- 1/3 cup extra virgin olive oil, plus more to drizzle if desired
- 2 large cloves garlic, pressed
- 1 tbsp. tomato paste
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. pomegranate molasses (see Recipe)
- 1 tsp. ground cumin
- 1 tsp. hot paprika (substitute smoked paprika)
- 1 tsp. aleppo peppers
- 1/2 tsp. ground Himalayan sea salt, or more to taste
- 1 tsp. fresh chopped parsley, for garnish
Instruction
- In a medium skillet over medium heat, add walnuts and sauté until they become more fragrant, about 4-5 minutes, tossing often.
- Remove from the heat and add to the bowl of a food processor.
- Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt. Process until blended but not completely smooth, keeping the mixture slightly coarse, about 1 minute. Halfway through, clean the sides of the bowl.
- Taste and adjust if necessary.
- Transfer the muhammara to a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
- When ready to serve, sprinkle on ½ tbsp. chopped walnuts, fresh parsley and drizzle about ½ tbsp. of oil if desired.
