Muhammara

© Katherine Stetson

Serve with homemade Paratha or other flatbreads.

For 1 ¼ cups:

  • 1 cup roasted red peppers, homemade or jarred
  • ¾ cup walnuts, lightly toasted
  • ¼ fresh bread crumbs
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ¾ teaspoon cumin seed
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2-3 garlic cloves, roasted
  • Chopped flat leaf parsley and pomegranate arils, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Copyright © Katherine Stetson, all rights reserved.