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muhammara middle eastern spread
This Middle Eastern-inspired spread is one of my new favorite recipes, and I have found the perfect gluten-free alternative to breadcrumbs! It’s another yummy recipe from Pure Vegan; a quick and easy, super-tasty spread you can have on any kind of bread as a snack or a meal (I take it to work for lunch and smother it on rice cakes). I’ve also tested it widely on non-vegan peeps and they love it too so it makes a perfect side dish to bring to parties.
Ingredients
- 1/2 cup raw walnuts
- 1/4 cup raw pine nuts
- 3 roasted red bell peppers, skin removed – you can buy these pre-roasted from your local deli or supermarket, or you can fresh roast them yourself – the book tells you how to do this
- 3/4 cup dried breadcrumbs (or substitute 6 x cracklebred for a gluten-free option, then use the left over crackers to eat the spread!)
- 4 garlic cloves, minced
- Approx 1 cup pomegranate juice (the 100% variety) to make molasses, instructions below (it’s easy!)
- 3 tbls fresh lemon juice
- 1 tbls Aleppo pepper, or substitute with 2 tsp smoked paprika + 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1/3 cup extra-virgin olive oil
- Sea salt
- Fresh ground pepper
- Rustic bread or pita bread / chips for serving
Instructions
- Toast walnuts and pine nuts in large skillet, shaking frequently until fragrant (approx 5 mins) – keep an eye on them though, pine nuts are an expensive ingredient to burn (speaking from experience!)
- Bring pomegranate juice to boil in a small saucep, boil until it becomes thick and sticky
- Process all ingredients, including 1 tbls of the pomegranate molasses except olive oil in a food processor until smooth
- Add olive oil and process again
- Season with salt and pepper as desired and pulse to combine
- Serve with bread of choice! It’s actually quite heavy, so I would recommend providing a spreading utensil.
xx
Guide: vegan | whole food, plant based | gluten-free option provided | nut-free | sugar-free | soy-free
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