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Easy Muhammara
If you’re a fan of flavorful dips and spreads for scooping up with bread or veggies, muhammara is going to be your new best friend. It’s full of flavor and a snap to make. Pomegranate molasses gives it a pleasing tang, but not to worry if you don’t have it in your pantry. A combo of balsamic and honey will do the trick in a pinch. Leftover muhammara is excellent as a sandwich spread or spooned over cooked chicken or fish.
Prep Time 10 minutes
Servings 4 -6 servings
Ingredients
- One 12-ounce jar roasted red bell peppers, drained well
- 3/4 cup walnut halves
- 1/2 cup fresh whole wheat bread crumbs
- 1 tablespoon pomegranate molasses or 1 ½ teaspoon balsamic vinegar + 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon paprika
Instructions
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Put all of the ingredients into the bowl of a food processor fitted with a metal blade. Pulse until nicely blended, but not completely pureed, stopping to scrape down the sides as needed.