Turkish · Lunch
Spicy Red Pepper Paste Spread
Roasted red peppers and walnuts blended into a smoky, tangy Turkish muhammara-style spread, sharpened with pomegranate molasses and Aleppo-style chili for gentle heat. Olive oil and toasted cumin round out the paste, served alongside warm flatbread for scooping.
$3
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
412Calories
8.5gProtein
26.8gFat
37.2gCarbs
14.8gSugar
7.1gFiber
799mgSodium
0mgChol
3.6gSat Fat
564mgPotassium
81mgCalcium
2.6mgIron
0mcgVitamin B12
151mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Set the oven to high broil and place the red bell pepper on a small baking tray.
2
Char
Broil the pepper 12–15 minutes, turning every few minutes, until the skin is completely blackened and blistered.
3
Rest
Transfer the pepper to a bowl, cover with a plate, and let it steam 10 minutes until cool.
4
Toast
Dry-toast the walnut and cumin together in a small skillet over medium heat 2–3 minutes, shaking often, until nutty and lightly golden.
5
Blitz
Combine the charred roasted pepper, toasted walnut and cumin, breadcrumbs, pomegranate molasses, olive oil, minced garlic, chili flakes, salt and lemon juice in a food processor and blend 30–45 seconds until a thick coarse paste forms.
6
Plate
Spoon the spread onto a small plate, swirl a shallow well in the center with the back of a spoon, and warm pita alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about 1 medium red bell pepper
- 2 oz56g walnut
- 4 tbsp30g fine dried breadcrumbs
- 2 tbsp30ml pomegranate molasses
- 2 tbsp30ml olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin
- 1 tsp1 tsp dried chili flakes
- 1/2 tsp1/2 tsp salt
- 2 tsp10ml lemon juice
- 22 small pita
