Muhammara — Roasted Pepper & Walnut Spread

US cup-to-gram conversions for walnuts (100 g/cup), breadcrumbs (105 g/cup) and roasted peppers (150 g/cup) are approximate.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a frying pan over medium heat. Add walnuts and 15 ml oil and stir for about 5 minutes until toasted. Cool on a plate, reserving 2–3 walnuts for garnish.

Step 2

Heat another 15 ml oil in the pan. Toast breadcrumbs, stirring, for 3–4 minutes until golden. Transfer to the walnut plate.

Step 3

Put peppers, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, salt and spices in a food processor. Add the remaining 30 ml oil. Pulse, scraping down, until fairly fine and smooth.

Step 4

Cover and refrigerate for about 2 hours. Spread in a shallow bowl and make swirls with a spoon. Garnish with reserved chopped walnuts, an oil drizzle, pepper flakes and parsley.