Simple quinoa flatbread pairs beautifully with this roasted pepper and walnut spread, created using a bright and vibrant Middle Eastern recipe, perfect for dips, sandwich spreads, and wraps. The special ingredients in this recipe are the roasted red peppers and sweet and tangy pomegranate molasses. It’s easy, festive, flavorful, and unique. Move over hummus!
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🥄 Kitchen Tools
High Speed Blender
Medium size mixing bowls
If you are cooking along with us, I recommend you roast your red peppers before the show!
Prep time15 minutes
Cook time0 minutes
3 large roasted red bell peppers (or one 16-ounce jar roasted red peppers, drained)
1 cup toasted walnuts
2 garlic cloves
½ cup whole grain breadcrumbs
2 tablespoons pomegranate molasses
1 tablespoon tomato paste
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon lemon juice
Sea Salt to taste
Roasting Peppers: Preheat oven to 450°F and place the whole red bell peppers directly onto a baking sheet. Roast the peppers for 20-25 minutes or until blackened on the outside. Remove them from the oven and allow them to cool. Peel away the core, seeds, and skins and set aside. Hint: You can also buy roasted red peppers in the jar at most supermarkets so you can skip this step if needed.
Place all of the ingredients into a food processor and blend on high until you have a smooth even consistency.
✏️Tips & Hints
If you cannot locate pomegranate molasses, you can mix maple syrup and balsamic vinegar in equal parts, and then use this syrup/vinegar mixture in place of the pomegranate molasses. Ex: 2 tablespoons pomegranate molasses = 1 tablespoon maple syrup + 1 tablespoon balsamic vinegar.
Prep time10 minutes
Cook time 20-25 minutes
Yield 4 servings
1 cup uncooked quinoa (I use pre-rinsed quinoa)
1 1/4 cups water
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon nutritional yeast flakes
1/2 teaspoon sea salt
Optional: 2 tablespoons of "Everything Bagel" topping: sesame seeds, minced garlic, onion flakes, black sesame seeds, poppy seeds
Preheat oven to 425°F.
Place all of the ingredients into a blender and blend until smooth and creamy. The final result should be the consistency of thick pancake batter.
Pour the quinoa mixture onto a parchment-lined baking sheet. Use a spatula to spread the batter evenly. It should be about the size of a 14 inch medium pizza. You can also make 4 small flatbreads about the size of a 6 inch tortilla wrapper. Optional: Sprinkle with a combination of the topping mixture.
Bake for 20-25 minutes or until crispy and golden around the edges. Allow the flatbread to cool slightly and then pull it away from the parchment paper. Cut or slice the flatbread into squares or wedges and top with your favorite dips, sauces, or veggies. It makes a great pizza crust too!
✏️Tips & Hints
I like to add a handful of spinach, beets, or even a carrot or two to the blender for some extra color and added nutrients!
Muhammara and Quinoa Flatbread Grocery List 🛒
3 large red bell peppers (or a 16-ounce jar roasted red peppers)