Muhammara with American Pecan Nuts
2
30 minutes
40 minutes
Middle Eastern
Dips and Spreads
Indulge in the rich, smoky flavors of Muhammara, a traditional Middle Eastern dip reimagined with premium American pecan nuts. This velvety blend of roasted red peppers, pecans, and aromatic spices delivers a perfect balance of nutty sweetness and subtle heat. Enjoy it as a dip, spread, or marinade for an irresistible gourmet touch. Elevate your snacking with this bold and flavorful delicacy!
Ingredients
- 4 red bell peppers, roughly chopped
- 2 tomatoes, quartered
- 2 onions, quartered
- 5 whole garlic cloves, with skin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons olive oil (divided)
- 1 cup American pecans
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- Fresh pomegranate seeds (for garnish)
- Freshly chopped cilantro (for garnish)
- Toasted bread (for serving)
Directions
Roast the Vegetables
- Preheat your oven to 200°C (400°F).
- On a baking sheet, add the red bell peppers, tomatoes, onions, garlic cloves, salt, pepper, and 2 tablespoons of olive oil.
- Massage everything well to coat evenly, then roast for 40 minutes or until the vegetables are tender and slightly charred.
Prepare the Toasted Pecans
- While the vegetables roast, heat a pan over medium heat and add the remaining 2 tablespoons of olive oil.
- Once the oil is hot, add the pecans, cumin powder, coriander powder, and tomato paste.
- Stir and sauté for 4-5 minutes, or until the pecans are well-coated and toasted with the tomato paste.
Blend the Muhammara
- Remove the roasted vegetables from the oven. Peel the skins off the bell peppers, tomatoes, and garlic for a smoother texture.
- Transfer the peeled vegetables to a food processor or blender.
- Add the toasted pecan mixture and the pomegranate molasses. Blend until you achieve a smooth and creamy paste.
Serve
- Transfer the muhammara to a serving dish. Drizzle additional pomegranate molasses over the top.
- Garnish with fresh pomegranate seeds and chopped cilantro.
- Serve with toasted bread.