Muhammara (Turkish Roasted Red Pepper and Walnut Spread)

Muhammara (Turkish Roasted Red Pepper and Walnut Spread)

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  • 2 (8-ounce) jars roasted red peppers
  • 1 cup coarse fresh breadcrumbs
  • 1 cup walnuts, toasted
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1 1/2 to 2 tablespoons pomegranate molasses


Rinse and drain peppers. In a food processor, purée peppers with remaining ingredients except for oil. With motor running, add oil in a slow stream, blending until incorporated.

When ready to serve, drizzle the pomegranate molasses on top.

Special notes:

Serve with crudités, crackers or pita triangles.

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