Muhammara with Roasted Red Peppers, Walnuts and Pomegranate Molasses
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Grilled, peeled red peppers are blended with toasted walnuts, panko, spring onions, pomegranate molasses, lemon and spices, then finished with a well of oil, molasses and crumbled walnuts.
Always check the labels of the products you use.
Method
- 1
Roast the peppers. Grill the peppers close to a hot grill for 15-20 minutes, turning every 5 minutes, until blackened and soft. Cover in a bowl for 15 minutes to steam.
- 2
Toast the walnuts. Toast the walnuts in a dry pan over medium heat for 4-5 minutes until fragrant. Cool.
- 3
Peel. Peel and seed the peppers, discard the stems and juices, and pat dry.
- 4
Blend. Blend the peppers, all but 3 walnut halves, the panko, spring onions, 2 tbsp molasses, lemon, cumin, paprika, half the Aleppo pepper, the salt and 3 tbsp oil to a coarse, thick purée.
- 5
Serve. Spread in a bowl, make a well and fill with the remaining oil, 1 tsp molasses and the rest of the Aleppo pepper. Crumble the reserved walnuts on top.
Storage
Keep covered in the fridge for up to 4 days. Do not leave out for more than 2 hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- grill (broiler) and foil-lined baking tray
- tongs
- medium bowl and cling film
- small dry frying pan
- food processor
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 209 kcal |
| Protein | 3.6 g |
| Carbohydrate | 12.5 g |
| of which sugars | 6.2 g |
| of which free sugars | 3 g |
| Fat | 17 g |
| of which saturates | 1.9 g |
| Fibre | 2.8 g |
| Salt | 0.63 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
