Roasted Red Pepper and Walnut Spread (Muhammara) with Crudités

A vibrant and flavorful Turkish spread made from roasted red bell peppers, walnuts, breadcrumbs, pomegranate molasses, and spices. Perfect as a snack or appetizer with fresh crudités.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.90/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread•Appetiser

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

3largeRed Bell Peppers(Choose firm and bright red peppers)

£2.70

1cupWalnuts(Halves or pieces, lightly toasted is best)

£1.80

0.3cupBreadcrumbs(Panko or regular breadcrumbs work well)

£0.15

2tablespoonsPomegranate Molasses(Adds a tangy sweetness)

£0.40

2tablespoonsOlive Oil(Extra virgin olive oil preferred)

£0.25

2clovesGarlic(Minced)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.3teaspoonRed Pepper Flakes(Adjust to taste)

£0.05

0.5teaspoonCumin(Ground cumin)

£0.05

0.3teaspoonSalt(Or to taste)

As neededCrudités(Carrots, celery, cucumber, bell peppers, etc.)

£2.00

Total Cost

£7.60

£1.90 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are blackened and blistered, flipping halfway through.
3.
Remove peppers from oven and place in a bowl. Cover with plastic wrap or a lid and let them steam for 10-15 minutes. This will make it easier to peel the skins.
4.
While peppers are steaming, if walnuts are not toasted, toast them in a dry skillet over medium heat for 3-5 minutes, or until fragrant, stirring frequently. Watch carefully to prevent burning.
5.
Peel the skins off the roasted peppers, remove the stems and seeds, and roughly chop the flesh.
6.
In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, red pepper flakes, cumin, and salt.
7.
Process until smooth or slightly chunky, depending on your preference. Taste and adjust seasonings as needed.
8.
Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil, if desired.
9.
Serve immediately or chill for later. Serve with your favorite crudités for dipping.

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My Notes

Nutrition Information

Nutrition per serving (150g)

475 kcal / 1987 kJ

Carbs

26g

10% of RDA

Fat

39g

56% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

170 mg

7% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a smoother texture, soak the breadcrumbs in a tablespoon of water for a few minutes before adding them to the food processor.

Muhammara can be stored in an airtight container in the refrigerator for up to 5 days.

Experiment with different spices, such as smoked paprika or coriander, to customize the flavor.

Serve with pita bread or crackers for a different dipping option.

Cooking Equipment

Oven

Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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