Thursday, August 15, 2019

RECIPE: Muhammara Roasted Red Pepper & Walnut Spread

This unusual roasted-red-pepper-and-walnut concoction can be used as a dip, a sandwich spread, a pasta/pizza sauce, or a vegetable garnish!   I've wanted to make it for sooo long, and finally have all the required ingredients, like homemade pomegranate molasses and organic EV Spanish olive oil.

Original recipes (I combined them): Ottolenghi's Muhammara, Mediteranean Muhammara, Food52Muhammara

Muhammara Roasted Red Pepper and Walnut Dip 
Makes 4 cups

4 large red bell peppers, roasted, peeled and seeded (OR one 7oz jar roasted piquillo peppers )
1 c. breadcrumbs (pulse dry/toasted bread in food processor until fine crumbs form)
8 oz walnut halves, toasted (or almonds, or cashews, or a combination)
2 cloves garlic, pressed or grated (might be good w black garlic?)
1/2 c. pomegranate molasses
1 T. balsamic vinegar (or lemon juice)
1/4 c. tomato paste
2 t. himalayan pink salt
2 t. ground toasted cumin
2 t. smoked paprika
2 t. sumac
1/2 t. cayenne or Aleppo pepper
1 c. Spanish olive oil, divided

1. Add the breadcrumbs and walnuts to the bowl of a food processor or high-speed blender and pulse until the walnuts are finely chopped. 

2. Add 1/2 the olive oil and the remaining ingredients and process to a puree.  If it's too thick, add the remaining olive oil 2 T at a time.   The dip will be smoother if you use a high-speed blender.

3. Adjust seasoning and serve.

Ways to Use Muhammara (Pinterest)

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