Muhammara Walnut and Red Pepper Spread Recipe
Ingredients
| Walnuts | 3/4 Cup (16 tbs), skinned | |
| 2 tablespoons fresh French bread crumbs, toasted | ||
| Ground cumin | 1 1/2 Teaspoon | |
| Red bell peppers | 1 1/4 Pound, roasted | |
| 6 jalapeno chilies, roasted, seeded, and peeled | ||
| Pomegranate molasses | 2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Red pepper flakes | 1 Teaspoon | |
| Salt | To Taste | |
| Lemon juice | 1 Tablespoon | |
Directions
In a blender or food processor, grind the walnuts, bread crumbs, and cumin together.
Add the peppers, chilies, and pomegranate molasses.
With the machine running, drizzle in the olive oil until the mixture becomes creamy.
Add the pepper flakes, salt, and lemon juice.
Serve at once, or, for the best flavor, cover and refrigerate for 4 to 5 days.
Add the peppers, chilies, and pomegranate molasses.
With the machine running, drizzle in the olive oil until the mixture becomes creamy.
Add the pepper flakes, salt, and lemon juice.
Serve at once, or, for the best flavor, cover and refrigerate for 4 to 5 days.
Chef
