Muhammara (Red Pepper and Walnut Spread)

Cook Time: 5 min Total Time: 5 min Servings: About 1 1/2 cups Source:

Ingredients

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed

1/2 cup chopped scallions (3 to 4 scallions)

1 teaspoon freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt, more to taste

3 teaspoons pomegranate molasses

1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste

5 tablespoons olive oil

3/4 cup walnuts, lightly toasted

4 to 6 tablespoons fresh bread crumbs

Directions

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.

Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.

Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Notes

If using a fresh red pepper, char on all sides directly on the burner of a gas stove, or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper. Continue with the recipe as directed.

Nutrition

Trans Fat: 0 grams
Fat: 21 grams
Calories: 227
Saturated Fat: 3 grams
Unsaturated Fat: 18 grams
Sodium: 161 milligrams
Sugar: 5 grams
Fiber: 2 grams
Carbohydrate: 8 grams
Protein: 3 grams