Muhammara with Smoked Paprika and Chili

Name: Muhammara with Smoked Paprika and Chili
Cook time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Levantine-inspired
Ingredients: 2 cups Roasted red peppers; 1 cup Walnuts; 1/2 cup Breadcrumbs; 2 tablespoons Pomegranate molasses; 2 tablespoons Olive oil; 1 teaspoon Smoked paprika; 1/2 teaspoon Aleppo pepper flakes or chili flakes; 1/2 teaspoon Cumin; 1 tablespoon Lemon juice; 1 clove Garlic; to taste Salt; to taste Black pepper

80% authentic · Levantine-inspired

A flavorful twist on classic Muhammara, incorporating smoked paprika for an extra layer of smoky depth and a touch of chili for added heat.

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Ingredients

Roasted red peppers2 cups
Walnuts1 cup
Breadcrumbs1/2 cup
Pomegranate molasses2 tablespoons
Olive oil2 tablespoons
Smoked paprika1 teaspoon
Aleppo pepper flakes or chili flakes1/2 teaspoon
Cumin1/2 teaspoon
Lemon juice1 tablespoon
Garlic1 clove
Saltto taste
Black pepperto taste

Steps

1
If using whole roasted peppers, remove stems and seeds. Pat them dry.
2
In a food processor, combine roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, smoked paprika, chili flakes, cumin, lemon juice, and garlic.
3
Pulse until the mixture is well combined but still has some texture.
4
Season with salt and black pepper to taste.
5
Transfer to a serving dish. Garnish with a drizzle of olive oil and a sprinkle of smoked paprika or chili flakes.

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