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blue bowl with spread and loaf.

Muhammara Recipe

Heidi Hoikka
Red pepper spread to be used as a dip, spread, or sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Sauces
Cuisine Middle eastern
Servings 1 cup
Calories 118 kcal

Ingredients
  

  • 6 Red Bell Peppers
  • 2 garlic cloves (optional)
  • 1 cup 100 grams walnuts
  • ½ lemon 2 tablespoon lemon juice
  • 2 tablespoon balsamic vinegar
  • 2 dates or 1 tablespoon maple syrup or honey
  • ⅛ teaspoon chili flakes or ½ teaspoon cayenne pepper
  • 1 teaspoon roasted paprika powder
  • 1 teaspoon ground cumin
  • 2 tablespoon tomato paste optional
  • ¼ cup 60ml bread crumbs or a bit dry white bread (optional)

Instructions
 

  • Start by roasting the red peppers on parchment paper in the oven.
  • Heat your oven to 425 F (225 Celcius). Cut your bell peppers in half and remove the seeds. If you use long, flatter bell peppers, you don´t need to cut them.
  • Roast your bell peppers in the oven for 20-30 minutes, so they get some nice color on the surface. Toss in your garlic cloves in the oven for the last 10 minutes.
  • Let your peppers cool for a while, and remove the skins.
  • Roast your walnuts in the oven or on a pan so that they get a little color. Make sure they don´t burn.
  • Put all your ingredients I a food processor and make them into a fine paste.