Muhammara

Muhammara

AuthorJulie

1 cup walnut halves, toasted and chopped
3 roasted red peppers
1/2 cup fresh breadcrumbs
2-4 garlic cloves, crushed
1-2 Tbsp pomegranate molasses
1/4 tsp cumin
pinch red pepper flakes
pinch salt
1/2 cup olive oil, plus extra for drizzling
pomegranate seeds, for garnish
flat-leaf parsley, for garnish

1

In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.

2

With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings, and spread the muhammara in a shallow bowl, top with pomegranate seeds and parsley and drizzle with olive oil. Serve with fresh pitas or pita chips.

3

Makes about 1 1/2 cups.

Ingredients

 1 cup walnut halves, toasted and chopped
 3 roasted red peppers
 1/2 cup fresh breadcrumbs
 2-4 garlic cloves, crushed
 1-2 Tbsp pomegranate molasses
 1/4 tsp cumin
 pinch red pepper flakes
 pinch salt
 1/2 cup olive oil, plus extra for drizzling
 pomegranate seeds, for garnish
 flat-leaf parsley, for garnish
 

Directions

1

In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.

2

With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings, and spread the muhammara in a shallow bowl, top with pomegranate seeds and parsley and drizzle with olive oil. Serve with fresh pitas or pita chips.

3

Makes about 1 1/2 cups.

Muhammara
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