Gluten Free Muhammara

Total time50 min

Prep time15 min

Cook time25 min

Deeply charred red peppers bring smoky sweetness to this walnut-based dip, balanced with the tang of pomegranate molasses and a warm hit of Aleppo pepper and cumin. The walnuts toast up rich and fragrant before getting pulsed into that classic thick, coarse texture Muhammara is known for, with just a touch of lemon juice and garlic to brighten everything up. A final drizzle of olive oil and a swirl on top make it look as good as it tastes, whether you're setting it out for a crowd or spooning it over grilled vegetables. Serve it alongside crisp crudités for dipping, and this dip fits right into a gluten free spread without missing a beat. It's the kind of bold, smoky, slightly sweet condiment that disappears fast once it hits the table.

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Ingredients

6 servings

3 large red bell peppers
Fresh Red Bell Pepper Organic Red Bell Peppers Sourced For Good Red Bell Peppers PRODUCE Organic Red Bell Peppers Sourced For Good Organic Red Bell Peppers
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1 cup walnut halves
⅓ cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
2 tbsp pomegranate molasses
2 tbsp olive oil, plus more for drizzling
1 tbsp lemon juice
2 tsp aleppo pepper flakes
½ tsp ground cumin
½ tsp salt, plus more to taste
1 small garlic clove
¼ tsp crushed red pepper flakes (optional)

For serving

pita bread or crudités, for serving (optional)

Instructions

1
Preheat the broiler to high and position a rack 6 inches from the element. Place the whole red bell peppers on a baking sheet and broil, turning every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 18–22 minutes total.
2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel away and discard the charred skins, then remove the stems and seeds. Pat the pepper flesh dry with paper towels.

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