A NOMVEX RECIPE
Syrian roasted pepper muhammara
Plant-based2 servings≈ 45 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
Adjust servings and add to menuCooking mode, timer and shopping list are in the tool. This page is readable without JavaScript.
01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Bell pepper420 g
- Shelled walnuts90 g
- Bread55 g
- Pomegranate molasses30 ml
- Garlic7 g
- Olive oil25 ml
- Ground cumin2 g
Declared allergenic ingredients: tree nuts, cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Roast peppers at 220°C for 25 minutes; cover 5 minutes, then remove skins and seeds.
Crumble bread; pulse peppers, walnuts, garlic, bread, molasses and cumin.
Add oil gradually to make a thick dip; serve at room temperature.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
Open this recipe in my kitchen tool ↗