Muhammara Red Pepper Walnut Dip Plate

Middle-eastern · 20 min · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 2 cups jarred roasted red peppers
• 1 cup shelled walnuts
• 2 tbsp pomegranate molasses
• 1/3 cup plain breadcrumbs
• 1 tsp ground cumin
• 1 tsp Aleppo pepper
• 1/4 cup extra-virgin olive oil
• to serve warm flatbread

Method

1. Toast the walnuts in a dry skillet until fragrant, 5 minutes, and cool.
2. Pulse walnuts and breadcrumbs in a processor to a coarse meal.
3. Add drained peppers, pomegranate molasses, cumin, Aleppo pepper, and salt.
4. Blend to a textured spread while streaming in the olive oil.
5. Taste and balance the sweet-tart-spicy notes.
6. Spread on a plate, drizzle with oil, and serve with warm flatbread.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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