Muhammara Recipe

Muhammara (Red Pepper & Walnut Spread)

1. 1

   Toast walnuts

   Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast 7–8 minutes until fragrant and lightly browned. Watch closely so they don't burn. Remove and let cool completely.

2. 2

   Prepare breadcrumbs

   If using a whole piece of day-old bread, tear into pieces and pulse in a food processor to make fine breadcrumbs (about 1 cup). Alternatively use store-bought fine breadcrumbs (1 cup).

3. 3

   Combine base ingredients

   In the bowl of a food processor add the cooled toasted walnuts, drained roasted red peppers (about 2 cups), garlic cloves, and breadcrumbs. Pulse several times to chop and combine until mixture is coarse but well mixed (you should still see small bits).

4. 4

   Emulsify and season

   With the processor running, drizzle in 4 tablespoons of the olive oil, then add the pomegranate molasses, lemon juice, white wine vinegar, Aleppo pepper, ground cumin and 3/4 teaspoon of the sea salt. Process until fairly smooth but with a pleasant, slightly coarse texture—scrape down the sides and continue until spread is cohesive (30–60 seconds).

5. 5

   Adjust texture and flavor

   If the muhammara is too thick, stream in the remaining 2 tablespoons olive oil while running the processor until you reach desired consistency (spreadable but not runny). Taste and adjust seasoning: add remaining 1/4 tsp salt, more lemon juice for brightness, more pomegranate molasses for sweetness/tang, or a pinch more Aleppo/cayenne for heat.

6. 6

   Finish and serve

   Transfer to a serving bowl. Drizzle 1 tablespoon olive oil over the top and sprinkle with smoked paprika and chopped parsley if using. Serve at room temperature with pita, flatbread, toasted baguette slices, or as part of a mezze plate.

7. 7

   Make-ahead and storage

   Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving; stir and add a splash of olive oil if it appears dry. You can also freeze for up to 1 month—thaw overnight in the refrigerator and stir before serving.