Preparation time: 15 mins
Cooking time: 30 mins
- 4 large red bell peppers (about 1½ pounds) or one 15-ounce can roasted red peppers, drained and rinsed
- 1⅓ cups walnuts, plus 2 tablespoons, chopped for garnish
- 1/2 cup panko breadcrumbs
- 2 cloves garlic
- 1 tablespoon pomegranate molasses
- 2 tablespoons lemon juice (about 1 lemon)
- 1½ teaspoons Aleppo pepper
- 3/4 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons pomegranate seeds, for garnish (optional)
- 2 tablespoons chopped parsley, for garnish (optional)
- Preheat the oven to 400 F. Line a sheet tray with parchment paper.
- If you are using fresh bell peppers, place them on the prepared tray. Roast the peppers until the skins are charred, about 30 minutes, turning them over once or twice. Transfer to a resealable bag or a bowl covered with plastic wrap and set aside. Once cool, tear the peppers open and remove the stems, seeds, and skins.
- Combine the walnuts and breadcrumbs in a food processor and process them to a cornmeal-like texture. Add the roasted peppers, garlic, molasses, lemon juice, Aleppo pepper, salt, and cumin. Pulse until smooth, scraping down the sides of the bowl as needed.
- With the processor running, slowly add the oil and blend until the oil is completely incorporated. Adjust the salt to taste.
- When ready to serve, scoop the pepper mixture, chilled or at room temperature, onto a serving plate. With the back of a spoon, create little divots for the oil to fall into. Drizzle with the oil and garnish with chopped walnuts, pomegranate seeds, and parsley.
- The spread can be stored, ungarnished, in an air-tight container in the refrigerator for up to 1 week.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/muhammara-red-pepper-walnut-spread-recipe-t260422