Bell Pepper Walnuts and Cashews Spread
From noir 17 years ago
- 10 minutes to make
- Serves 12
A recipe from a dear friend, I love it with crusty bread. She has called it *muhammara* and should be made a day ahead of time for best flavor. It is different, and worth trying. Enjoy! :)
Ingredients
- 1 kg (2.2 pounds) red bell peppers, about 5 medium-large ones, firm and unwrinkled or buy roasted in a jar shopping list
- - 130 grams (1 1/3 cups) walnut halves shopping list
- - 130 grams (1 cup) shelled cashews (unsalted) shopping list
- - 2 teaspoons whole cumin seeds shopping list
- - 1/2 teaspoon smoked salt (or regular salt + smoked paprika) shopping list
- - 1/4 teaspoon ground chile powder,or to taste shopping list
- - 2 cloves garlic, peeled shopping list
- - 2 teaspoons walnut or olive oil shopping list
- - 1 tablespoon lemon juice shopping list
- - 2 tablespoons pomegranate molasses (substitute balsamic vinegar, which I prefer) shopping list
How to make it
- Roast, peel, and de-seed the bell peppers using your favorite method . Let cool completely. If you prefer, use a jar variety.
- Toast the walnuts, cashews, and cumin seeds in a dry skillet until fragrant. Let cool.
- In the bowl of a food processor or blender, combine the flesh of the bell peppers with the rest of the ingredients, from walnuts to pomegranate molasses, and purée until smooth, scraping the sides of the bowl regularly.
- Taste, adjust the seasoning if need be, and refrigerate until ready to serve.
- You may serve with fresh pitas, lavash, or baguette or cucumber.
The Rating
Reviewed by 7 people-
Wow Noir Nice GF!
mystic_river1
in Bradenton loved it
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This sounds really different! Bookmarked!
pink
in USA loved it
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Wow is right. Love it. Thanks Noir.
jenniferbyrdez
in kenner loved it
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