Turkish · Lunch
Spicy Walnut Pepper Spread (Gluten-Free)
A Turkish-style muhammara adapted for gluten-free eating, blending toasted walnuts with roasted red peppers, pomegranate molasses and a touch of gluten-free breadcrumb for body. Smoky, tangy and lightly spiced with cumin and Aleppo-style chili, it is served as a dip with vegetable sticks or gluten-free crackers.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
1450Calories
29.6gProtein
116gFat
84.8gCarbs
43.8gSugar
19.2gFiber
2297mgSodium
0mgChol
13.5gSat Fat
1540mgPotassium
210mgCalcium
8.7mgIron
0mcgVitamin B12
78mgVitamin C
vegetarian
gluten-free
vegan
high-fiber
gluten-free
Instructions
1
Prep
Char the red bell pepper over a gas flame or under a hot broiler for 6-8 minutes, turning often, until blackened; wrap in foil to steam for 5 minutes, then peel and seed.
2
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan, until nutty and darkened at the edges; cool 2 minutes.
3
Combine the walnuts, roasted pepper, pomegranate molasses, breadcrumbs, garlic, cumin, chili powder, olive oil, lemon juice and salt in a food processor; blitz 30-45 seconds until thick and coarsely textured.
4
Plate
Spoon the spread onto a small plate, swirl the surface gently, drizzle with extra olive oil and scatter the walnut garnish on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz walnut
- 22 small (about 100g) roasted red bell pepper, skinned and seeded
- 2 tbsp2 tbsp pomegranate molasses
- 2 tbsp2 tbsp gluten-free breadcrumbs
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp olive-oil, plus extra for drizzling
- 1 tsp1 tsp lemon-juice
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp walnut
