Muhammara (Roasted Red Pepper & Sun Dried Tomato Spread)
Muhammara is one of my favorite middle eastern spreads made from roasted red peppers, sun-dried tomatoes and walnuts. It's typically served as an appetizer with fresh pita and maybe some raw vegetables, but can be enjoyed with a range of foods including meat, poultry, and salad. You can even use muhammara as a spread on a sandwich (perhaps a halloumi, tomato and basil sandwich) or on this za'atar and grilled cheese sandwich. (That one's on my recipe bucket list!)
I have a soft spot for middle eastern appetizers -- or "meze" as they call it in the mediterranean and middle east -- especially spreads and sauces like hummus, babaganoush, tzatziki and muhammara. Take me to a restaurant for some meze and raki, and I'll be happy for the rest of the evening. No main course needed!
Recipe adapted from the delicious and beautiful blog, Half Baked Harvest.
Prep time: 15 minutes
Total time: 15 minutes
Yield: about 2 1/2 cups
2 roasted red peppers
1/2 cup sun-dried tomatoes
1/3 cup extra virgin olive oil
2 lemons, juiced
1 large clove of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1 1/3 cups toasted walnuts, chopped
1/2 tsp sea salt
1/2 tsp black pepper
1 teaspoon cumin seeds, toasted
In a food processor, combine all of the ingredients except cumin seeds and half of walnuts. Pulse until smooth. If you find that the spread is too dry, add more olive oil. Once the ingredients are well combined and spread is smooth, stir in remaining walnuts.
Serve the muhammara in a wide bowl or spread onto a plate. Drizzle with cold-pressed extra virgin olive oil, and top with toasted cumin seeds and a pinch of sea salt. Enjoy with fresh pita (or crackers), raw cucumbers and carrots.