Ingredients

The following ingredients have 4 Servings
  • 3 red bell peppers (large)
  • 1 cup walnuts (toasted)
  • 1 tbsp olive oil (extra virgin)
  • 1 tbsp Aleppo spice blend (or another mild spice blend such as harissa)
  • 1/2 lemon (juice of)
  • 1 garlic clove (minced)
  • 1 tsp paprika
  • 2 tbsp pomegranate molasses
  • kosher salt
  • 1/2 cup gluten free bread crumbs

Instruction

  • Preheat oven to 450°
  • Put whole peppers on a lightly oiled baking sheet, not touching
  • Roast peppers 20 minutes, turning a couple of times
  • Remove peppers from oven and put into a bowl with a lid (I use a plate), or cover with foil
  • Allow the peppers to steam 10 minutes, then remove the cover and let them cool
  • In a food processor, add the olive oil, spice mix, lemon juice, garlic, paprika, pomegranate molasses, and salt. Pulse to blend
  • Add the cooled peppers and the walnuts to the food processor and pulse until the mixture is a texture that you like. (Don't over process)
  • Add the breadcrumbs, and pulse again until blended
  • Transfer the muhammara to a bowl. Garnish with a drizzle of pomegranate molasses