Muhammara (Roasted Red Pepper, Walnut and Poblano Pepper Spread)
Prep Time
Prep Time
  • 112 oz jar roasted red peppers
  • 1/2cup panko crumbs
  • 1/2cup chopped walnuts(toast for a few minutes if you have time)
  • 1tbsp chopped poblano pepper
  • 2cloves garlic
  • 1/2tsp pomegranate molasses
  • 1/4tsp cumin
  • 1/2tsp Lemon juice
  • 1tsp salt
  • pinch cayenne pepper(optional)
  1. In a small food processor, combine the garlic and salt. Pulse until finely chopped.
  2. Drain the jar of roasted red peppers. Add to the food processor and blend until it resembles a puree.
  3. Add the molasses, cumin, and lemon – if you are using cayenne, now is the time to add it! Blend again.
  4. Add the walnuts and panko. Blend until you have a thick paste. Enjoy chilled with pita or tortilla chips. [NB: if you are going to toast the walnuts, then place them in a saucepan over medium heat and toss lightly for a few minutes until you start to smell the nuttiness.]