Muhammara
Total Time
10 mins
Prep Time
10 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(4)
Ingredients
4 to 6 servings
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup chopped walnuts
- 1/2 cup Panko breadcrumbs
- 3 tablespoons olive oil, plus extra for drizzling
- 1 1/2 tablespoons pomegranate molasses
- 1 tablespoon dried Aleppo chili flakes
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 clove garlic
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Preparation
Step 1
Blend ingredients. Combine all of the ingredients in a food processor or blender and pulse until the mixture reaches your desired level of smoothness.
Step 2
Season. Taste and season with extra salt (or any other ingredients you would like to adjust), as needed.
Step 3
Serve. Serve immediately, garnished with an extra drizzle of olive oil and any additional garnishes that sound good. Leftovers can be refrigerated in a sealed container for up to 4 days.
Step 4
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Chef's notes
Gluten-free version:
Use gluten-free Panko (or any certified gluten-free breadcrumbs) to make this recipe gluten-free.
Source:
Recipe slightly adapted from the amazing Ottolenghi.
