Muhammara Paste Recipe from Lebanon
Serve this spicy muhammara paste with warm pita wedges or
crackers and with crunchy vegetables
Rating: 
Read Reviews (0)
Read Reviews (0)- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 10 minutes
- Total Time
- 15 minutes
- Yield
- 6 servings
1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan
Ingredients:1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan
3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water
Directions:
Link To This Recipe
1. Click inside the codebox
2. Right-Click then Copy
3. Paste the HTML code
into your webpage
1. Click inside the codebox
2. Right-Click then Copy
3. Paste the HTML code
into your webpage
1. Preheat oven 350F
2. Preparing the peppers:
On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.
Remove from the oven and peel the skin off.
3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.
4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.
5. Finishing up:
Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
Best Served With: Pita Bread
Have Questions about this recipe? Found an error?
Tell us now!
|
More Middle Eastern dip recipes
Hummus Dip
Hot Pepper Schug Dip
Horseradish Dip
Hummus Masabacha
Tahini Paste
Harissa Paste
Eggplant Baba Ganoush
Toum
All Purpose Tomato Dip
Turkish Tomato dip
Hilbeh
Hummus Dip
Hot Pepper Schug Dip
Horseradish Dip
Hummus Masabacha
Tahini Paste
Harissa Paste
Eggplant Baba Ganoush
Toum
All Purpose Tomato Dip
Turkish Tomato dip
Hilbeh