Sara Kate Gillingham-Ryan's Muhammara
- 3 large red bell peppers, about (2 pounds), roasted, peeled, and seeded or 1 jar (8 ounces) roasted peppers
- 1 cup walnuts, toasted
- 2/3 cup fine dried bread crumbs
- 1 small yellow onion, chopped
- 1 jalapeño or other hot chile, coarsely chopped, or 1 tablespoon red pepper flakes
- 2 cloves garlic, finely chopped
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- Sea salt
- 8–10 fresh mint leaves, torn
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cumin, ground (1 teaspoon)
- Garlic (2 cloves)
- Jalapeno or other hot chile (1)
- Mint, fresh leaves (8)
- Red bell peppers, large (3)
- Walnuts, toasted (1 cup)
- Yellow onion, small (1)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Pomegranate molasses (2 tablespoons)
- Sea salt (1)
- Bread & Baked Goods
Bread crumbs, fine dried (2/3 cup)
- Drinks
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
10 people saved this recipe.
