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Smoky Roasted Red Pepper Muhammara-Style Spread

A sweet-smoky roasted red pepper and sweet potato spread, thickened with toasted pecans and breadcrumbs, scooped up with crisp cucumber, snow peas and zucchini sticks.

Smoky Roasted Red Pepper Muhammara-Style Spread

Ingredients

  • 3 medium360 gRed bell pepperseeded and cut into wide strips
  • 1½ medium200 gSweet potatoespeeled and cut into 1-inch cubes
  • ⅓ cup chopped40 gPecans
  • 3 tbsp20 gPlain dry breadcrumbs
  • 1½ tbsp20 gOlive oil
  • 2 cloves6 gGarlicpeeled
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 1½ tbsp20 gLemon juice
  • ¼ tsp2 gSalt
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 2⅓ cups150 gSnow peasstrings removed
  • 1 medium200 gZucchinicut into sticks

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the bell pepper, sweet potato and garlic with half of the olive oil and spread them on the pan.
  3. Roast 25 to 30 minutes, until the sweet potato is tender and the pepper edges are charred; add the pecans to a corner of the pan for the last 5 minutes to toast.
  4. Cool the vegetables and pecans for about 10 minutes.
  5. Pulse the pecans and breadcrumbs in a food processor until coarse.
  6. Add the roasted bell pepper, sweet potato and garlic, the smoked paprika, cumin, lemon juice, salt and the remaining half of the olive oil, and blend until thick and mostly smooth.
  7. Scrape the spread into a bowl and serve with the cucumber, snow peas and zucchini for dipping.

Check labels: Vegan when you buy plain dry breadcrumbs labeled vegan.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Tree nuts, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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