Anti Inflammatory Paleo Muhammara
Total time25 min
Prep time15 min
Cook time10 min
4.5(3)
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Learn more →Ingredients
6 servings
- 1 jar (12 oz) roasted red peppers, drained and patted dry
- 1 cup raw walnut halves
- 2 tbsp pomegranate molasses
- 2 tbsp extra-virgin olive oil, plus more for serving
- 1 tbsp fresh lemon juice
- 1 ½ tsp aleppo pepper flakes
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ½ tsp salt, or to taste
- 1 pinch cayenne pepper (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp pomegranate arils (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Add the toasted walnuts to a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs, not a paste.
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