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Recipes
November 2012

Muhammara

By Golden Beetle, SeattlePhotography by Matt Duckor

4.2

(10)

Image may contain Sandwich Food Dish Meal and Plant

Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

¼

cup 1” pieces torn flatbread (such as lavash or pita) plus more whole flatbread for dipping

1

cup walnut pieces

2

tablespoons fresh lemon juice

2

tablespoons tomato paste

1

tablespoon Aleppo pepper or 1½ tsp. crushed red pepper flakes mixed with 1½ tsp. paprika

1

tablespoon harissa paste

2

teaspoons pomegranate molasses

2

teaspoons sugar

1

teaspoon ground cumin

2

tablespoons olive oil plus more for drizzling

Kosher salt and freshly ground black pepper

Coarsely chopped flat-leaf parsley

Assorted crudités

Need to make a substitution?

Preparation

  1. ingredient info:

    Step 1

    Aleppo pepper, harissa paste (a spicy North African red chile paste), and pomegranate molasses are available at Middle Eastern markets and kalustyans.com.

  2. Instructions

    Step 2

    Place ¼ cup torn flatbread and ¼ cup water in a small bowl; let sit until bread is softened, 2–3 minutes. Transfer mixture to a food processor. Add walnuts and next 7 ingredients; purée until smooth, adding water by tablespoonfuls if too thick to blend. With machine running, add 2 Tbsp. oil. Season with salt and pepper. Transfer to a small bowl; garnish with parsley, drizzle with oil, and serve with whole flatbread and crudités.

Nutrition Per Serving

1 cup
2 tablespoons contains:
Calories (kcal) 170
Fat (g) 13
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 12
Dietary Fiber (g) 2
Total Sugars (g) 4
Protein (g) 3
Sodium (mg) 100
Explore Bon AppétitDipCondimentMediterraneanMiddle EasternAleppo-Style PepperHarissaWalnutNutSnackStarterDairy-FreeVegetarianVeganRamadan