southern-style muhummara (roasted pepper + pecan spread with olive oil)
a rich, complex roasted pepper + pecan spread inspired by muhummara and the seasonal flavors of the south : it's vegan, gluten-free, simple to make and to enjoy
  • ⅔ cup roasted bell pepper flesh (see notes)
  • ⅔ cup pecans, toasted
  • ¼ cup gluten-free breadcrumbs (or see notes for a substitution idea)
  • 1-2 teaspoons crushed red pepper flakes or to taste
  • 2 tablespoons balsamic glaze (notes)
  • ½ teaspoon sea salt
  • ¼ cup olive oil
  • water as needed
  1. put ingredients (with the exception of the water) in a food processor and process until smooth, stopping to scrape the sides or stir as necessary. depending on how you want to eat the muhummara, you may want to leave it the consistency it is, or thin it out with a little water. serve with pita (or a soaked seed/grain flatbread) or on fat cucumber slices, like we did, with additional olive oil, spices, or even hot sauce, you crazy thang.
you can use store-bought gluten-free (or regular) breadcrumbs, or make your own with a stale loaf of bread, or do what i did and throw together a substitute totaling approximately ¼ cup volume. example = equal parts masa harina, potato starch, coconut flour, and almond meal (that's what i had on hand. i was going for variety of consistencies, and didn't want any one flavor to dominate. it worked out well.) if that all sounds too fussy, you could just as well omit the breadcrumbs.

i use this balsamic glaze which can be obtained at most grocery stores, i think. another option is to make a balsamic vinegar reduction with a pinch of sugar or dark fruit juice (pomegranate, grape). the goal for this two tablespoons is a sweet, tangy syrupy thing. the specifics are up to you and your pantry.
Recipe by The Briny at