Appetizers
Muhammara
Yield: 2 cups
Muhammara
Yield: 2 cups
Serve this traditional Middle Eastern roasted pepper and walnut spread with warm pita.
Nutritional information per serving (¼ cup):Calories 174 (70% from fat)
carb. 11g
pro. 2g
fat 14g
sat. fat 2g
chol. 0mg
sod. 90mg
calc. 119mg
fiber 2g
carb. 11g
pro. 2g
fat 14g
sat. fat 2g
chol. 0mg
sod. 90mg
calc. 119mg
fiber 2g
Ingredients
- 3large red bell peppers
- 1ounce store-bought pita bread, torn
- into small pieces
- 1garlic clove, smashed and peeled
- 1cup walnuts, lightly toasted
- 2teaspoons fresh lemon juice
- 1teaspoon ground cumin
- 2tablespoons Aleppo pepper flakes
- ½teaspoon kosher salt, plus more
- to taste
- 2tablespoons pomegranate molasses,
- plus more for serving
- ⅓cup extra virgin olive oil
Preparation
- 1. Set an oven rack in the upper position and preheat the broiler. Place whole peppers on a baking sheet and broil, rotating frequently, until evenly blackened and blistered on all sides. Place peppers in a bowl and cover with plastic wrap. The steam will continue to cook the flesh and help to loosen the skins. Set aside for 10 minutes, or until cool enough to handle.
- 2. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to finely chop. Scrape down the sides of the bowl.
- Add the pita bread to the bowl and pulse 2 to 3 times to break up. Process on High until fine crumbs are achieved.
- 3. Add the walnuts to the work bowl and pulse 2 to 3 times to roughly chop. Then add the peppers, lemon juice, cumin, Aleppo pepper, salt, and molasses to the work bowl and pulse until finelychopped. Scrape down the sides of the bowl. With the machine running on Low, add the olive oil through the drizzle hole in the food pusher and continue to pulse process until fairly smooth, allowing some texture to remain. Taste to adjust salt and acid.
- 4. Transfer to serving bowl. Serve drizzled with additional molasses on top.
