I made this sauce from Sprouted Kitchen's new cookbook Bowl + Spoon, and it changed my life. Although I can not quite pronounce it, Muhammara is a red pepper and walnut sauce. Sara's recipe is spiced with smoked paprika and sweetened with dates, creating the most delicious balance of spicy and sweet. Walnuts add protein, texture, and a creamy indulgent mouth feel. Eat with a spoon, spread on a sandwich, dip with some veggies, or dollop on your bowl. Whatever you do, don't not make this sauce!
Sprouted Kitchen Muhammara
Makes 1 1/2 cups
Ingredients
2 cloves garlic
2 red bell peppers, roasted
3/4 cup toasted walnuts
3 Medjool dates, pitted
2 tbsps red wine vinegar
1 tsp sea salt
1 tsp freshly ground pepper
1 1/2 tsps smoked paprika
1 tsp cumin
3 tbsps extra-virgin olive oil
Directions
In a food processor, pulse the garlic to mince. Add the red bell peppers, walnuts, dates, vinegar, salt, pepper, smoked paprika, cumin, and olive oil. Run the processor until smooth. The sauce can be kept, covered in the fridge for up to 2 weeks (if you can control yourself for that long).
Thank you Sara and Hugh for the continual inspiration.
