Muhammara is a middle eastern red pepper walnut sauce that is similar to the Spanish romesco. Pickled cauliflower is a nice garnish and is optional.

Serving Size: 2-4

Ingredients

For the Sauce

• 2 Red Bell Peppers, roasted, peeled and deseeded
• 1 Bunch Scallions (5 or 6)
• 2 tsp Ancient Halaby Middle Eastern Chile Blend
• 1 cup Roasted Walnuts
• 2 tsp Lemon Juice
• 1 Tbsp Pomegranate Molasses or Honey
• .5 cup of Olive Oil
• Salt to taste

For the Roasted Vegetables

• 1 head Broccoli, cut into even medium-sized florets
• 1 head Cauliflower, cut into even medium-sized florets
• 4- 6 Sweet Peppers
• 1- 2 Red Onions, coarsely chopped
• 1 head Garlic, peeled and cloves removed
• 1 can Chickpeas
• Olive Oil
• Salt

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Directions

Roasted Vegetables

1. Preheat oven to 400℉.
2. Toss broccoli, cauliflower, sweet peppers, onion and garlic cloves into a large mixing bowl. Toss with salt and a liberal coat of olive oil.
3. Spread onto parchment coated sheet pan or cookie sheet. Don’t overcrowd, use two baking sheets if necessary.
4. Roast for 10–15 minutes until vegetables begin to get brown around the edges.
5. Add drained chickpeas in the last few minutes of cooking to warm.

While vegetables are cooking, make the sauce

1. Blend all sauce ingredients EXCEPT THE OLIVE OIL in a food processor or high powered blender until pureed into a paste.
2. Add olive oil in the last few pulses.
3. Add salt to taste.
4. Spoon Muhammara onto serving platter and scatter vegetables on top.