For three generations, Nicholas Restaurant has been serving up traditional Middle Eastern cuisine for the Portland Metro community. This recipe for muhammara (roasted red pepper and walnut hummus) combines garbanzo beans, red pepper paste, pomegranate molasses, walnuts and cumin for a creamy, plant-based dish that originate in Aleppo, Syria.
- 1 cup dried garbanzo beans
- 2 cups red pepper paste
- 21 cup tahini
- 3 Tbsps cumin
- 1 Tbsp Aleppo pepper
- 1/2 Tbsp salt
- 2 cups walnuts
- 1 cup extra virgin olive oil
- 2 Tbsp pomegranate molasses
- 1 Tbsp fresh chopped garlic
- Fresh parsley
- Soak garbanzo beans in water and 1/2 Tbsp of baking soda overnight.
- Drain and boil on medium heat for 2-3 hours until soft and mushy.
- Add to a food processor with red pepper paste, tahini, cumin, aleppo pepper, salt, walnuts, extra virgin olive oil, pomegranate molasses and garlic.
- Blend ingredients until creamy.
- Plate and tops with pomegranate molasses, chopped walnuts and fresh parsley. Serve with bread.