Roasted Red Pepper and Walnut Spread - Vegan

Experience the rich, smoky flavors of the Mediterranean with our Muhammara Delight. This roasted red pepper and walnut spread, also known as Muhammara, is a perfect blend of sweet roasted peppers and nutty walnuts, enhanced with tangy pomegranate molasses and warm spices. Each bite is an explosion of taste, making it an ideal appetizer for any gathering.

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Temps de préparation 10

Temps de cuisson 30

Temps total 40

Type de plat Dips

Cuisine Mediterranean

Portions servings

Calories 220 kcal

Ingrédients

2 large red bell peppers

1 cup walnuts

2 tablespoons lemon juice

3 tablespoons olive oil

1 clove garlic

1 teaspoon cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 tablespoon pomegranate molasses

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and the peppers are soft.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
Peel the skins off the peppers, remove the stems and seeds.
In a food processor, combine the roasted peppers, walnuts, lemon juice, olive oil, garlic, cumin, smoked paprika, cayenne pepper, pomegranate molasses, salt, and black pepper.
Blend until smooth and creamy.
Transfer the spread to a serving bowl and garnish with additional olive oil and walnuts if desired.
Serve with pita bread, crackers, or vegetables.

Nutrition (per 100g)

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Roasted Red Pepper and Walnut Spread – Vegan