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Shortcut Muhammara (Roasted Red Pepper and Walnut Spread)
[Vegan]

Author Bio

Making your favorite Arab dishes is easier than ever with this contemporary guide to effortless... Read More

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Shortcut Muhammara
Image Credit: Maha Kailani
https://www.amazon.com/Yalla-Lets-Eat-Delicious-Authentic/dp/1645678857/?tag=onegrepla-20

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    Shortcut Muhammara (Roasted Red Pepper and Walnut Spread) [Vegan]

    This Syrian roasted red pepper and walnut spread or dip has become very popular in the last few years, as it is vegan and packed with flavor. The word muhammara in Arabic translates to“browning” or “roasting” something. It also means the color red. In this case, the name refers to... Read More

    Ingredients You Need for Shortcut Muhammara (Roasted Red Pepper and Walnut Spread) [Vegan]

    • 1 cup (100 g) walnuts
    • 3 to 4 roasted red peppers (jarred), drained
    • 2 cloves garlic
    • 1/4 cup (60 ml) extra virgin olive oil
    • 2 tablespoons (30 ml) fresh lemon juice
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1 teaspoon Aleppo pepper
    • 2 tablespoons (30 ml) pomegranate molasses
    • 1 teaspoon salt, or to taste
    • 3 to 4 tablespoons (15 to 20 g) unflavored Panko bread crumbs, plus more as needed
    • Optional garnishes: olive oil, pomegranate arils
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    How to Prepare Shortcut Muhammara (Roasted Red Pepper and Walnut Spread) [Vegan]

    1. In a dry skillet, toast the walnuts over low heat until aromatic. This should take 4 to 5 minutes.
    2. Keep an eye on the walnuts as they can quickly burn. Remove from the heat and set aside.
    3. In a large food processor, combine the drained roasted red peppers, the warm roasted walnuts and the garlic, olive oil and lemon juice. Pulse a few times until well mixed.
    4. Add the paprika, cumin, Aleppo pepper, pomegranate molasses and salt, and pulse a few times to combine. Add 3 tablespoons (15 g) of the bread crumbs and pulse. If needed, add another tablespoon (5 g) to reach your desired consistency. Taste for salt and adjust.
    5. Store in the fridge for a few hours for all the flavors to meld. Serve in a bowl with extra olive oil on top and pomegranate arils for garnish.

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