Middle Eastern · PANTRYHOP RECIPE
Muhammara
25 minutes · 6 servings · vegan
A Syrian-style pepper and walnut dip adapted with jarred roasted peppers.
Ingredients
Check you have the quantities below.
- 2 cups jarred roasted red peppers, drained
- 1 cup walnuts
- 1/2 cup breadcrumbs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1 clove garlic
- 1/2 tsp ground cumin
- 1/2 tsp salt
Let’s make it
- Blend roasted peppers, walnuts, breadcrumbs, olive oil, lemon juice, pomegranate molasses, garlic, cumin, and salt until spreadable.
- Taste and add a little water if needed for a softer dip.
- Chill for 10 minutes.
- Serve with pita or vegetables.
Serve it as a sandwich spread to make it easier for children to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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