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Muhammara: Syrian Red Pepper Spread


  • Author: Meal Hack
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
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Ingredients

  • 1 tablespoon crushed red pepper, flakes or 1 small red chile, chopped
  • 1/2 teaspoon ground cumin
  • 3/4 cup walnuts, toasted (or whatever nuts you have- I use pecans if that’s all I can find. Almonds work too)
  • 1/4 cup whole-grain bread crumbs (I just make a few slices of toast from whole grain bread and pre-crumb them in the food processor)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1/4 cup tomato paste
  • 2 to 3 roasted red peppers
  • 1/2 to 1 cup warm water
  • 1/2 teaspoon fine-grain sea salt

Instructions

  1. Using a hand blender or a food processor, puree the chile flakes, cumin, garlic, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency.
  2. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you’re going to use it for dipping, you might want to leave it a bit thicker.
  3. Stir in the salt and adjust the seasonings if needed.

Nutrition

  • Serving Size: 6
  • Calories: 193
  • Sugar: 6
  • Sodium: 207
  • Fat: 17
  • Saturated Fat: 2
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 2
  • Cholesterol: 0