Ingredients
300 g Romano peppers, roasted and peeled.
150 g walnuts, roughly chopped
4 tablespoons pomegranate molasses
1 clove garlic
½ teaspoon cumin
½ teaspoon smoked paprika
50 g extra-virgin olive oil
Pinch of salt
3 tbsp Nordic “Soy” Sauce
50 g breadcrumbs
50 g parsley, chopped
150 g walnuts, roughly chopped
4 tablespoons pomegranate molasses
1 clove garlic
½ teaspoon cumin
½ teaspoon smoked paprika
50 g extra-virgin olive oil
Pinch of salt
3 tbsp Nordic “Soy” Sauce
50 g breadcrumbs
50 g parsley, chopped
Method
In a blender, combine the peppers, walnuts, pomegranate molasses, garlic, cumin, smoked paprika, breadcrumbs, olive oil, salt, and Nordic "Soy" Sauce. Blend until smooth but still slightly coarse. Adjust seasoning as needed. For a drier texture, add more breadcrumbs.
Transfer the mixture into a bowl. Stir in the chopped walnuts for added texture.
Transfer the muhammara to a serving bowl. Garnish with parsley, a drizzle of olive oil, and a splash of pomegranate molasses (and more chopped walnuts, if desired).