Roasted red pepper and walnut muhammara
Muhammara is a delicious spread made from roasted red peppers, walnuts and pomegranate molasses (although in this recipe, we used maple syrup). Prep is so easy, it's child's play. This spread makes a great accompaniment for crunchy veggies (carrots, cucumbers, cherry tomatoes) or with homemade crackers, like our flax and chia crackers or our almond pulp and cumin crackers.
- 4 medium red peppers
- 1 cup PRANA organic raw walnuts
- 2 tsp organic fair trade ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp pomegranate molasses or 1 tbsp maple syrup
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone mat.
- Prick the skin of the peppers with a fork several times. Place the peppers on the prepared baking sheet and roast for 25 to 30 minutes, turning halfway through. The peppers are ready when they're very soft, and the skins are a little burnt and peel off quite easily.
- Remove peppers from the oven and put them in a resealable bag. Close the bag and set aside for 10 minutes.
- Turn the oven down to 325°F (160°C) and line another baking sheet with parchment paper or a silicone mat.
- Spread the walnuts on the prepared baking sheet and roast for 10 minutes, watching closely to avoid burning. Set aside.
- Once the peppers are cool, take them out of the bag, remove the skin and discard it. Cut the peppers in two and remove all the seeds. Keep as much juice as possible.
- Mix all the ingredients in a food processor until almost smooth (still textured). Season to taste.
- Serve with homemade crackers, grilled pita wedges or use as a sandwich spread.