Gillie Houston’s Walnut Muhammara takes the classic flavorful dip to the next level with creamy tahini, crunchy California walnuts, roasted cauliflower, and a burst of pomegranate. Just blend, top, and serve with pita or veggies.
2 cups California walnuts
2 red bell peppers, roasted, cooled, peeled, and sliced into thin strips
1/2 cup breadcrumbs
2 tbsp pomegranate molasses
2 tbsp tomato paste
1 garlic clove, grated
1 tsp sumac
1/2 tsp Aleppo pepper
1/2 tsp cayenne pepper
1/2 tsp sugar
1/2 tsp salt
2 tbsp olive oil
Roasted cauliflower
Pomegranate seeds
Tahini
Parsley
Finely chopped walnuts
Add all of the ingredients, except for the olive oil, to a food processor and blend. While the food processor is running, drizzle in the olive oil and blend until the mixture is smooth and well combined.
Spread the Muhammara onto a serving plate and top with the roasted cauliflower, pomegranate seeds, tahini, parsley, and chopped California Walnuts.
Enjoy with pita bread, crudité, or by spoonful.
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