Vegetarian recipes and info


A Middle Eastern dip made with roasted red peppers and walnuts that is just as delicious as its better-known chickpea and eggplant cousins.* Muhammara
Yield 1½ cups
Time 10 minutes
  • small frying pan
  • spice mill or mortar and pestle
  • food processor
  • shallow bowl
  • rubber spatula
  • 1 t cumin seeds
  • 1 t coriander seeds
  • 1/3 c dry white bread crumbs
  • 1/3 walnuts
  • 2 roasted red peppers or 12 oz jarred roasted peppers
  • 3 cloves garlic, minced
  • 2 T pomegranate molasses**
  • 1½ t lemon juice
  • ½ t salt
  • ½ t red pepper flakes or cayenne (optional)
  • 2 T olive oil
Directions Toast the cumin and coriander seeds, then grind into powder.

Combine bread crumbs and walnuts in the food processor and chop. Add everything but the oil and process into a thick paste.

With the processor running, slowly drizzle in the oil until the paste is fairly smooth with a bit of texture.

Spread into the bowl and drizzle with a bit more oil.

Serve at room temperature or chilled, with pita bread, crackers, or raw vegetables.

Notes *Hummus and Baba ganouj. The three together make an unbeatable appetizer platter.

**Pomegranate molasses is the traditional ingredient and is key to the best muhammara, but in a pinch, you can replace it with 1 T balsamic vinegar plus 1 T agave.

Vegan Eats WorldAdapted from the recipe for “Creamy Walnut Red Pepper Spread (Muhamarra [sic])” in Vegan Eats World (read my review).

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  Key to abbreviations and conversions
#bell peppers #nuts #spicy
Appetizers & Side DishesClassic RecipesDipsEasy RecipesGourmet RecipesMiddle Eastern RecipesQuickiesVegan Recipes

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