Muhammara (Roasted Red Pepper and Walnut Spread)

By the Gracious Vegan

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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 (which I recommend). And you need to toast the walnuts. 

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

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

Photo by Krista

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