Muhammara (Roasted Red Pepper and Walnut Spread)

By the Gracious Vegan

Muhammara square.jpg

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 begin with, and I can't locate it online now, so I'll reproduce it here with my many tweaks. It's a great one.

Combine all ingredients in a food processor. Process to your desired level of smoothness.

  • 3 roasted red peppers (roasted at home or use an 8-ounce jar of roasted peppers, drained and rinsed)

  • 4 large garlic cloves, peeled and cut into a few pieces

  • 1 cup walnuts, toasted

  • 2/3 cup fresh breadcrumbs

  • 1 tablespoon fresh lemon juice

  • 1 date, chopped into a few pieces (soaked ahead of time if not already soft), or 2 teaspoons date sugar, or 2 teaspoons agave nectar

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon red pepper flakes (or to taste)

Taste, and add more spice or salt as necessary.

Timing: about 30 minutes if you roast the peppers from scratch. A bit less if you use jarred peppers (but the walnuts still need to be toasted in the oven or on the stovetop—just be careful not to burn them).

Nutrition: Whole-food unprocessed (if you use whole-grain bread crumbs) and dates; WFPBNO

Gluten-free (if you use gluten-free bread crumbs)

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