Muhammara (Roasted Red Pepper and Walnut Spread)

By the Gracious Vegan

This Middle Eastern spread is outstanding! It's not spicy-hot unless you use a full 1/2 teaspoon or more of the red pepper flakes. About 1/4 teaspoon is plenty for me. The combination of flavors is extraordinary. My husband, who is suspicious of all new foods (except sweets) loved this from the first bite. I serve it on bread with a thick soup and a salad for dinner. I'm not sure where I found this recipe to being with, and I can't locate it online now, so I'll reproduce it here. It's a great one.

Combine the peppers and all the remaining ingredients in a food processor.

  • 3 roasted red peppers, whole (from jar or roasted yourself; I highly recommend roasting and peeling them yourself)
  • 2/3 cup breadcrumbs (not dried)
  • 1 cup walnuts, toasted
  • 4 large garlic cloves
  • 1/2 teaspoon salt (to taste)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons agave nectar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (or more)

Taste, and add more spice or salt as necessary.

Photo by Krista

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