Muhammara

yields 1 ½ cup

Ingredients

  • 375g roasted red pepper
  • 50g bread crumbs (I usually just take from my stash in the freezer)
  • 1 clove of garlic
  • 4 tablespoons pomegranate molasses
  • 3 tablespoons olive oil
  • 2 tablespoons double strength tomato paste
  • ¾ teaspoon smoked sea salt
  • ¾ teaspoon ground cumin
  • 1 teaspoon smoked sweet paprika
  • 1 tablespoon red pepper flakes or Aleppo pepper
  • 100g toasted walnuts

Method

  1. Blitz everything except for walnuts in a food processor until smooth.
  2. Add walnut and pulse until you have a thick paste. Thin with additional olive oil or liquid from the roasted red pepper to desire consistency. Personally I prefer a thicker spread for dipping. Adjust seasoning as necessary.
  3. This recipe yields a large batch. Divide between smaller containers and freeze what you don’t immediately need. Otherwise, chill in refrigerator for at least 2 hours for the flavor to develop.

Muhammara recipe roasted red pepper bread crumbs garlic pomegranate molasses olive oil tomato paste sea salt cumin sweet paprika Allepo pepper red pepper flakes toasted walnuts Spice SPecialist SpiceSpecialist chef cherie ChefCherie Smokehouse spices hicksville nyc ingredients spice SpiceHouse dip blitz

Jun 07, 2014
  1. spicespecialist posted this