Pecan Muhammara

Name: Pecan Muhammara
Prep time: 25 min
Total time: 25 min
Ingredients: 1 large sweet red pepper; 1 cup chopped pecans, lightly toasted; 1 tablespoon Aleppo pepper flakes or smoked paprika; 1 tablespoon lemon juice; 1 tablespoon pomegranate molasses; 1 garlic clove, chopped; 1 teaspoon ground cumin; 1/4 cup dry bread crumbs; 1 to 2 tablespoons olive oil, divided

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 1

Author : Taste of Home

Ingredients

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1 large sweet red pepper1 cup chopped pecans, lightly toasted1 tablespoon Aleppo pepper flakes or smoked paprika1 tablespoon lemon juice1 tablespoon pomegranate molasses1 garlic clove, chopped1 teaspoon ground cumin1/4 cup dry bread crumbs1 to 2 tablespoons olive oil, divided

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Instructions

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Place pepper on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. , Peel off and discard charred skin. Quarter pepper. Remove stems and seeds., Place roasted red pepper pieces, pecans, Aleppo pepper flakes, lemon juice, pomegranate molasses, garlic and cumin in food processor or mortar with pestle. Pulse or grind until slightly pureed (not as creamy as hummus). Add bread crumbs and 1 tablespoon olive oil. Pulse or grind until blended. If desired, add remaining 1 tablespoon oil to achieve desired consistency.