Muhammara

• small frying pan
• spice mill or mortar and pestle
• food processor
• shallow bowl
• rubber spatula

• 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

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.

** 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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