Lebanese Spicy Red Pepper Paste Muhammara Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 10 Minutes
- Total Time
- 15 Minutes
- Yield
- 6 Servings
Tools You Will Need:
1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan
Ingredients:
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
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
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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.
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.
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