Muhammara is a Syrian roasted-pepper and walnut spread - it's a great alternative to hummus. I found this yummy recipe on a friend's blog, sweetamandine.blogspot.com - she adapted it from Bon Apetit.
1 12-ounce jar roasted red bell peppers, drained
1.5 c walnuts, toasted
3-4 slices of sourdough bread (for 1/2 cup breadcrumbs)
2 cloves garlic
2 T extra-virgin olive oil (plus extra for drizzling)
2 T fresh lemon juice
1 (heaping) t ground cumin
1/2 t sweet paprika
1/4 t cayenne pepper
Salt and pepper to taste
Preheat oven to 350 degrees. On one rack, toast walnuts on a baking sheet until fragrant (about 7 minutes). On another rack, toast the sourdough bread.
Grate the toasted bread to produce 1/2 cup of crumbs.
Place all ingredients into a food processor and blend to form a coarse puree. If you want it chunkier, add more crumbs and/or walnuts. If it's too dry, add a bit more olive oil.
Serve with toasted pita triangles.
1 12-ounce jar roasted red bell peppers, drained
1.5 c walnuts, toasted
3-4 slices of sourdough bread (for 1/2 cup breadcrumbs)
2 cloves garlic
2 T extra-virgin olive oil (plus extra for drizzling)
2 T fresh lemon juice
1 (heaping) t ground cumin
1/2 t sweet paprika
1/4 t cayenne pepper
Salt and pepper to taste
Preheat oven to 350 degrees. On one rack, toast walnuts on a baking sheet until fragrant (about 7 minutes). On another rack, toast the sourdough bread.
Grate the toasted bread to produce 1/2 cup of crumbs.
Place all ingredients into a food processor and blend to form a coarse puree. If you want it chunkier, add more crumbs and/or walnuts. If it's too dry, add a bit more olive oil.
Serve with toasted pita triangles.
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