Sara Kate Gillingham-Ryan's Muhammara

Sara Kate Gillingham-Ryan's Muhammara could be just the dairy free recipe you've been looking for. One serving contains 176 calories, 4g of protein, and 11g of fat. For 95 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe from Serious Eats requires bread crumbs, pomegranate molasses, walnuts, and lemon juice. 41 person were impressed by this recipe. It works well as a cheap side dish. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 96%. Similar recipes are Sara Kate Gillingham-Ryan's White Lasagna with Mushrooms and Prosciutto, Sara Kate Gillingham-Ryan's Maple-Bacon Spiced Nuts, and Sara Kate Gillingham-Ryan's Rosemary White Beans with Fontina.

Servings: 10

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Ingredients:

2/3 cup fine dried bread crumbs

8–10 fresh mint leaves, torn

2 cloves garlic, finely chopped

1 teaspoon ground cumin

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons pomegranate molasses

3 large red bell peppers, about (2 pounds), roasted, peeled, and seeded or 1 jar (8 ounces) roasted peppers

1 jalapeño or other hot chile, coarsely chopped, or 1 tablespoon red pepper flakes

Sea salt

1 cup walnuts, toasted

1 small yellow onion, chopped

Equipment:

food processor

blender

bowl

Cooking instruction summary:

Procedures 1 In a food processor or blender, combine the peppers, nuts, bread crumbs, onion, chile, garlic, molasses, olive oil, lemon juice, cumin, and a pinch of salt and process just until combined. The mixture should have a coarse texture. Taste and adjust the seasoning, transfer to a bowl, and stir in the mint. 

 

Step by step:


1. 1

2. In a food processor or blender, combine the peppers, nuts, bread crumbs, onion, chile, garlic, molasses, olive oil, lemon juice, cumin, and a pinch of salt and process just until combined. The mixture should have a coarse texture. Taste and adjust the seasoning, transfer to a bowl, and stir in the mint. 


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