muhammara Recipe

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.

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).

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).

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).

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.

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.

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.