Muhammara Recipe
Finely blended red pepper, walnuts, breadcrumbs, pomegranate molasses, and olive oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Muhammara (Red Pepper & Walnut Spread)
Method
Muhammara (Red Pepper & Walnut Spread)
Toast walnuts
Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant and lightly browned. Watch closely to avoid burning. Let cool slightly.
Prepare roasted peppers (if using fresh)
If you are roasting fresh peppers: char whole red bell peppers over an open flame, under a broiler, or on a hot grill until blackened on all sides. Transfer to a bowl and cover with plastic wrap for 10–15 minutes to steam. Peel off skins, remove stems and seeds, and drain any excess liquid. Pat dry. Measure about 3 cups chopped peppers. If using jarred roasted peppers, drain well and pat dry.
Pulse base ingredients
In a food processor, add the toasted walnuts and pulse 6–8 times until they are finely ground but not pasty (you want some texture). Add the roasted red peppers, garlic clove, breadcrumbs, pomegranate molasses, lemon juice, Aleppo pepper (or chili flakes), ground cumin, smoked paprika (if using), and kosher salt. Pulse several times to combine.
Emulsify with oil and season
With the food processor running, slowly drizzle in the 3 tablespoons of olive oil until the mixture becomes a smooth, spreadable paste. Stop and scrape down the bowl as needed. Taste and adjust seasoning: add more salt, lemon juice, or pomegranate molasses to balance sweetness, acidity, and saltiness. Add black pepper and pulse once more to combine.
Adjust texture
If the muhammara is too thick, pulse in 1–2 teaspoons of water or an extra teaspoon of olive oil until you reach your desired spreadable consistency. If it’s too thin, add 1–2 tablespoons more breadcrumbs or a tablespoon of ground walnuts and pulse briefly.
Chill (optional) and serve
Transfer muhammara to a serving bowl. Drizzle the reserved 1 tablespoon olive oil over the top and sprinkle with pomegranate seeds for color and a bright pop (optional). Cover and refrigerate for 30 minutes to let flavors meld, or serve immediately at room temperature. Muhammara will keep refrigerated in an airtight container for up to 5 days.
Serving suggestions
Serve as a dip with warm pita, toasted baguette slices, or fresh vegetables. Also use as a sandwich spread, accompaniment to grilled meats, or a component in mezze plates.