yields to 1 cup
INGREDIENTS
3 Red Bell peppers
1 cup Walnuts, roughly chopped
1/2 cup Ka’ak, finely ground
1/4 cup Extra Virgin Olive Oil, additional for garnish
1 & 1/2 tsp. Cumin, ground
1/2 tsp. 7 Spices
3 tbsp. Pomegranate Molasses
3 tbsp. Spicy Red Pepper Paste
1 tsp. Sugar, optional
Salt, to taste
METHOD
Fire-roast two of the peppers until the exterior is almost burnt. Place the peppers in a bowl and cover it with wrap paper, and allow to steam, then peel and remove the seeds.
Chop the ka’ak in a food processor until finely ground. Set aside.
Cut the remaining red pepper into large chunks, remove the seeds. Puree the fresh and roasted peppers in the food processor until smooth and creamy.
Combine all the ingredients in a deep bowl and place it covered in the refrigerator until it is ready to get served.
Place the Muhammara in a serving plate (oval), drizzle with olive oil, and sprinkle with the toasted walnuts on top.
Serve with Lebanese bread.
Notes
This is a simple snack for muhammara.
Cold meat Pâté covered with hummus paste and topped with muhammara
Sounds delicious!!!
