Made with Mettā: Muhammara (a Summer Sauce)
Greetings from the kitchen! This month, I wanted to share something perfect for a summer outing or to have on hand for busy weeks. Muhammara is a favorite around the Center for its deep flavor and versatility as a sauce, salad topper, or wrap-stuffer.
Feel free to vary the kind of nut you use. The original recipe calls for walnuts, but I prefer roasted cashews for the depth they add. This recipe makes 8 servings, so it’s easy to scale up or down depending on your needs.
We hope you enjoy this offering, and we always love hearing from you!
Warmly,
Chef Sarah
Muhammara
Makes: 8 servings
Ingredients
- 1/8 cup fresh lemon juice
- 16 oz canned roasted red peppers, rinsed and drained
- 1 3/8 cups almond meal
- 2/3 cup cashews, toasted
- 7 cloves garlic, roasted until golden in spots
- 1/2 teaspoon salt, plus more to taste
- 3 teaspoons pomegranate molasses
- 3 teaspoons ground cumin
- 1/8 tablespoon red chili flakes
- 1/4 cup olive oil
Directions
1. Combine all ingredients except the olive oil in a large mixing bowl. Using an immersion blender, blend until the mixture is somewhat smooth.
2. Slowly add the olive oil while continuing to blend until everything is smooth.
3. Enjoy!
Serving Suggestions
Muhammara works well as a sauce, salad topper, wrap filling, or dip. It’s also an easy addition to a summer picnic or a useful make-ahead option for busy weeks.
Dietary Notes
This recipe is plant-based. Depending on the brands used, it may also be vegan and gluten-free.
