Recipe courtesy of Joyce Goldstein
Muhammara is used as a spread for pita bread or a sauce for grilled meats, fish, or vegetables. The name comes from the Arabic term for reddened, referring to the dark red color of this spicy sauce.
- 3 bell peppers, large, red, roasted, peeled, pureed
- 1 ½ cups walnuts, toasted, coarsely chopped
- ½ cup whole wheat breadcrumbs, dry
- 2 teaspoons red chili pepper flakes
- 1 teaspoon cumin, ground, toasted
- ½ teaspoon allspice
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses (you can substitute honey)
- 1to 2 tablespoons fresh lemon juice
- ½ teaspoon sugar
- ½ teaspoon salt
- 6 tablespoons extra virgin olive oil
Combine bell peppers, walnuts, breadcrumbs, and spices in the container of a food processor or blender. Process to combine.
Add tomato paste, pomegranate molasses, lemon, and process until smooth. Add roasted pepper puree and process again. Add sugar and salt. Then gradually add the olive oil.
Spoon into a small bowl and garnish with chopped parsley. Chill until ready to serve.
Nutritional information per serving (1/10 of recipe) :
Calories: 260⁄ Protein: 4 g ⁄ Carbohydrate: 18 g ⁄ Fiber: 3 g ⁄ Sodium: 160 mg
Saturated fat: 2.5 g ⁄ Polyunsaturated fat: 9 g ⁄ Monounsaturated fat: 8 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Copyright © Joyce Goldstein
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