Muhammara Sauce
Muhammara pepper paste, now in a quicker version than the one already on the site, which is made with roasted pepper paste. Here I used roasted peppers directly. And it has another plus - it's gluten-free.
Ingredients
150 g red kapia peppers, roasted
1 red hot pepper, roasted (optional)
50 g walnuts (soaked in water if shelled a while ago and the kernels are dry)
50 g cooked chickpeas (can be canned)
1 large clove garlic
1 tablespoon pomegranate molasses
1/4 teaspoon cumin
a pinch of cinnamon
1/2 teaspoon dried mint
2 tablespoons olive oil
salt, black pepper
How to prepare muhammara sauce
- Roast and clean the kapia and hot peppers following the instructions here. They can be roasted and kept in the refrigerator ahead of time. You can use roasted peppers from the freezer.
- In a small food processor, add the walnuts (save a few pieces for decoration), chickpeas, and garlic, and blend until pulverized and it looks like a dense pâté.
- Add the peppers and 1 tablespoon of oil and blend again until you get a smooth paste.
- Add the pomegranate molasses, cumin, cinnamon, mint, salt to taste, and blend briefly again.
- Add the rest of the oil and grind black pepper. Mix with a spoon this time.
- Spread the resulting paste in a bowl and decorate with chopped walnuts and pomegranate seeds. Drizzle with olive oil. Sprinkle with fresh mint if desired.
