Muhammara Sauce Recipe
A delicious smoky-sweet Middle Eastern roasted red pepper and walnut dip. Scoop it up with warm flatbread, or serve on a mezze platter.
Ingredients
Makes about 3/4 cup
- 1 large red bell pepper (about 9 ounces) roasted and peeled
- ¼ cup (7 g) coarsely crumbled sourdough bread about 1/2 slice
- 2 garlic cloves
- ½ cup (60 g) walnuts toasted
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon fine sea salt
Garnish
- Chopped pistachios
- Paprika
- Extra virgin olive oil
Instructions
- Place the roasted red pepper, bread, garlic and walnuts in a food processor work bowl and process for about 1 minute, scraping down sides once halfway.
- Add the remaining ingredients and process until completely smooth, another minute or two. Taste and season with additional salt and lemon juice if needed.
- Garnish with pistachios, a swirl of olive oil and a dusting of paprika, if desired.
Notes
- To roast a red bell pepper, place under a broiler, on a hot preheated grill or directly on a gas flame on the stovetop. Roast the pepper, rotating it as it turns black on all sides. Place the pepper in a bowl and lightly cover to steam as it cools. When cool enough to handle, peel off the skin and seeds and discard.
- Substitute 3/4 cup jarred, fire-roasted red peppers (drained) in place of the freshly roasted pepper.
- Toast walnuts for 10 minutes in a 350-degree oven
- The dip will keep in the fridge for up to a week (if you don't devour it all at once).
- Double the recipe and use it a sauce for fish or as a sandwich spread.
Nutrition
Calories: 113kcalCarbohydrates: 3gProtein: 2gFat: 11gSodium: 395mgFiber: 1gSugar: 1g
