Total Time
Prep: 25 min. + standing
Makes
1-1/4 cups
Updated: Oct. 29, 2023
Pecan Muhammara Recipe photo by Taste of Home
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Ingredients
1 large sweet red pepper1 cup chopped pecans, lightly toasted1 tablespoon Aleppo pepper flakes or smoked paprika1 tablespoon lemon juice1 tablespoon pomegranate molasses1 garlic clove, chopped1 teaspoon ground cumin1/4 cup dry bread crumbs1 to 2 tablespoons olive oil, divided
Directions
Place pepper on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Quarter pepper. Remove stems and seeds. Place roasted red pepper pieces, pecans, Aleppo pepper flakes, lemon juice, pomegranate molasses, garlic and cumin in food processor or mortar with pestle. Pulse or grind until slightly pureed (not as creamy as hummus). Add bread crumbs and 1 tablespoon olive oil. Pulse or grind until blended. If desired, add remaining 1 tablespoon oil to achieve desired consistency.
Nutrition Facts
1/4 cup: 223 calories, 19g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 3g protein.
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