Shane's Savory Muhammara Spread
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If you haven't tried Muhammara yet, you need to put it on your do-to list. Our foodie friend, Shane of @sfeatsinsf, has been developing this adaptation of this delicious middle eastern spread for years. It's tangy, a tiny bit sweet, a little spicy and umami in all the right ways. In her version, she uses walnuts, gluten-free bread crumbs and our Just Date Pomegranate Syrup. We love it as a dip, topping for meat or veggies or as a spread on sandwiches such as this Roasted Eggplant Sandwich with Lemony Herbs. We think you'll love this new take on an old classic.
- Cook 50 min
- Serves approximately 2 cups
Ingredients
- 3 large red peppers charred
- 2/3 cup toasted walnuts
- 1/2 cup fresh gluten-free bread crumbs
- 4 tbsp Just Date Pomegranate Syrup
- 1 tbsp freshly squeezed lime or lemon
- 1 fresh garlic clove
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp aleppo pepper or to taste
- 1/2 cup olive oil
Instructions
- For gluten-free bread crumbs: toast favorite gluten-free bread in low oven until dried but not burnt.
- Put in food processor and grind until coarse crumb. Set aside.
- For walnuts: toast in preheated 350-degree oven until fragrant, about 5-6 minutes.
- For red peppers: place well-oiled whole red peppers on cookie sheet at 400 degrees.
- Bake until skin is charred and flesh is soft, about 30-40 minutes. Turn occasionally.
- Remove and place in bowl, cover with foil or plastic wrap until completely cooled.
- Remove wrap and pull loose skin off peppers and discard.
- Cut peppers in large chunks and remove seeds and stem. Set aside.
- In food processor bowl, combine bell peppers, walnuts, bread crumbs, pomegranate syrup, lemon juice, garlic, cumin, salt, and pepper.
- Process until almost smooth.
- With motor running, drizzle in 1/4 cup olive oil until mixed.
- Turn off processor and season to taste.
- Spread on plate and garnish with remaining oil and drizzle of pomegranate syrup and flaky sea salt.
by Shane Fallon
