Roasted red pepper and walnut muhammara

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings

Muhammara is a delicious spread made from roasted red peppers, walnuts and pomegranate molasses (although in this recipe, we used maple syrup). Like most spreads, prep is so easy it's child's play, and it makes a great accompaniment for crunchy veggies (carrots, cucumbers, cherry tomatoes) or with homemade crackers, like our flax and chia crackers or our almond pulp and cumin crackers.

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How It's Made

Ingredients

  • 4 medium red peppers
  • 1 cup of
  • 2 teaspoons of ground cumin seeds
  • 1/2 teaspoon of smoked paprika 2 tablespoons of pomegranate molasses or 1 tablespoon of maple syrup
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of sea salt

Directions

  1. Preheat the oven to 400°F.
  2. Prick the skin of the peppers with a fork several times on each side. Place the peppers on a baking sheet covered with parchment paper or a silicone mat and roast for 25 to 30 minutes, turning halfway through. The peppers are ready when they're very soft and the skins are a little burnt and peel off quite easily.
  3. Remove them from the oven and put them in a Ziploc bag. Close the bag and set aside for 10 minutes.
  4. Turn the oven heat down to 325°F.
  5. Cover another baking sheet with parchment paper or a silicone mat, and spread the walnuts on it. Roast for 10 minutes, making sure not to burn them. Set aside.
  6. Once the peppers are cool, take them out of the bag, remove the skin and discard it. Cut them in two and remove all the seeds from the interior of each pepper. Keep as much juice as possible.
  7. Mix all the ingredients in a food processor until smooth but still quite grainy. Season to taste.
  8. Serve on homemade crackers, grilled pita wedges or use as a sandwich spread.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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