This spread is a great way to showcase the flavors of tahini and roasted peppers. Thank you to our friends at Seed + Mill for the recipe.
Recipe by Rachel Simons
3 large peppers (either red or yellow)
1 cup toasted/chopped walnuts
½ cup panko bread crumbs (or regular if you can’t find panko)
1 Tbsp tahini
2 Tbsp olive oil
Juice of ½ lemon
2 tsp date syrup (or pomegranate syrup or maple if you can’t find Date/Pom)
½ tsp smoked paprika (or regular if you can’t find smoked)
2 tsp Aleppo pepper (or chili flakes if you can’t find Aleppo)
Pinch of salt, to taste
- Preheat oven to 375°.
- Place a rack in upper third of oven and heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until skins are blackened and flesh is softened, 12–15 minutes.
- Transfer peppers to a plastic bag sealed tight and allow to steam for approx. 10 minutes (this step will make it far easier to remove the pepper skin).
- Remove skins from peppers and scrape out seeds.
- Place peppers, breadcrumbs, lemon juice, oil, Aleppo pepper, tahini, paprika, toasted walnuts, and date syrup in a food processor until mostly smooth; season with salt.
- Transfer muhammara to a small bowl; drizzle with more date syrup, and top with extra chopped walnuts and a drizzle of extra olive oil.