- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 233 mg
Duff Goldman makes this bold roasted pepper dip for his bandmate Jeff. They traveled together to Algeria, which is where they tried muhammara for the first time. The flavors are salty, sweet, spicy and smoky—and best of all, it takes no time to make in the food processor.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 233 mg
Ingredients
Directions
- Add the walnuts, breadcrumbs, roasted red peppers, Aleppo pepper, cumin, salt, sumac and cayenne if using to a food processor and pulse to combine. Add the pomegranate molasses, oil and lemon juice and process until smooth. Transfer to a serving bowl and top with a drizzle of olive oil and the parsley. Serve with crackers.
