A Middle Eastern dip made with roasted red peppers and walnuts that is just as delicious as its better-known chickpea and eggplant cousins.*
Yield: 1½ cups
Time: 10 minutes
Tools
- small frying pan
- spice mill or mortar and pestle
- food processor
- shallow bowl
- rubber spatula
Ingredients
- 1 t cumin seeds**
- 1 t coriander seeds**
- ⅓ c dry white bread crumbs
- ⅓ c 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
Heat the frying pan dry over medium heat, add cumin and coriander seeds, and toast until fragrant, a minute or so. 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.
** Or toast 1 t ground cumin/coriander.
*** 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.
Adapted from the recipe for “Creamy Walnut Red Pepper Spread (Muhamarra [sic])” in Vegan Eats World (read my review).
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