Muhammara (red pepper, pomegranate & walnut) spread
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Muhammara (red pepper, pomegranate & walnut) spread
A unique spread made with red peppers, pomegranate, and walnuts.
Ingredients:
- extra virgin olive oil - 4 Tbsp. (60 mL)
- pomegranate molasses - 1 Tbsp. (20 g)
- roasted red pepper (drained) - 8 oz jar (220 g)
- scallions - 1 Tbsp (5 g)
- lemon (peeled) - garnish sized
- cumin - 1 tsp. (2.6 g)
- salt - 1/2 tsp. (2.8 g)
- crushed red pepper - pinch
- garlic - 1 clove
- walnuts - 1/2 cup (63 g)
- bread crumbs - 4 Tbsp.
Instructions:
- Add all ingredients except bread crumbs to your Vitamix container
- Ramp from variable speed 1 to 5
- Blend for 15 seconds (you want to keep some texture)
- Add the bread crumbs
- Pulse 5-10 times until combined (add more breadcrumbs if too loose)
- Top with a drizzle of pomegranate molasses or fresh pom seeds
- Snap a pic and tag #lifeisNOYOKE (this one is worthy)
- Enjoy!
Useful tips for Muhammara (red pepper, pomegranate & walnut) spread
The hardest thing to find is the pomegranate molasses. It’s available at specialty food stores (like Whole Foods) or Middle Eastern markets. I’ve had several people ask me where to find the the Middle Eastern spice, Za’atar, lately. If you’re on a mission to a market to pick it up, get yourself some pomegranate molasses too!
If you can’t find pomegranate molasses, make some (that’s what we did)! We boiled down 2 cups of Pom Juice, juice from 1/4 lemon, and 1/3 cup of sugar until it was just 1/2 cup of liquid.
You can make this spread as spicy as you’d like by adding more or less crushed red pepper. We added just a pinch and loved the slight kick. But if you love spicy, by all means, add lots of pinches!
This spread can be served on bread or crackers or used as a dip for chips or veggies. We served it on the side of our falafel dinner the other night!
For useful tips, food photography and the full post, visit: