Recipe: Red Pepper Walnut Muhammara



Recipe Preparation

  1. Toast the walnuts until warmed through and reserve. 
  2. Warm 1 oz. of olive oil in a sauté pan over medium heat. 
  3. Sauté the scallions, minced garlic, smoked paprika, Aleppo pepper, cumin and salt just until the scallions and garlic are tender. Cool in the pan. 
  4. Combine the strained red peppers, lemon juice (about 4 oz.), pomegranate molasses, the cooled scallion mixture, toasted walnuts and breadcrumbs in a food processor. 
  5. Process until the mixture is smooth.
  6. Stream the olive oil into the running food processor. 
  7. Season with the salt. 
  8. Transfer to a deli container and refrigerate. 

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