Muhammara Recipe

Roast peppers

Preheat the oven to 230°C / 450°F (or set a gas broiler). Place whole red bell peppers on a rimmed baking sheet. Roast for 20–30 minutes, turning every 6–8 minutes, until the skins are blackened and blistered on all sides.

Steam and peel

Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag. Let them steam for 10–15 minutes to loosen skins. Once cool enough to handle, peel off the skins, remove stems, seeds, and membranes. Pat the flesh dry with paper towels to remove excess moisture.

Toast walnuts

While peppers roast or steam, heat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly golden, about 4–6 minutes. Remove from heat and let cool slightly.

Sauté onion and garlic (optional)

If using the onion, thinly slice or finely chop the small red onion. In a small skillet, add 1 teaspoon olive oil over medium heat, add the onion and cook until softened and translucent, 4–6 minutes. Add the peeled garlic clove and cook 30–45 seconds until fragrant. Remove from heat and let cool. (This step mellows raw onion/garlic—omit if you prefer a raw, sharper flavor.)

Pulse base ingredients

In a food processor, add the toasted walnuts, breadcrumbs, smoked paprika, ground cumin, red pepper flakes, salt, and black pepper. Pulse 6–8 times until the walnuts are coarsely ground but still have texture.

Add roasted peppers and flavorings

Add the peeled roasted red peppers, sautéed onion and garlic (or raw garlic if omitting the sauté step), pomegranate molasses, lemon juice, and 2 tablespoons olive oil to the food processor. Process until mostly smooth but still slightly textured, scraping down the sides as needed. If the mixture is too thick, add up to 2 tablespoons of water, 1 tablespoon at a time, to reach a spreadable consistency.

Adjust seasoning and consistency

Taste and adjust salt, lemon juice, or pomegranate molasses to balance sweetness, acidity, and saltiness. If you want a smokier profile, add an extra 1/4–1/2 teaspoon smoked paprika. If you prefer it smoother, pulse longer or process with an extra 1 tablespoon olive oil.

Finish and serve

Spoon the muhammara into a serving bowl, smooth the top with the back of a spoon, drizzle with the remaining 1 tablespoon olive oil, and sprinkle pomegranate seeds on top if using. Serve at room temperature with pita, flatbread, crackers, or as a condiment for grilled meats and vegetables.

Make-ahead and storage

Store in an airtight container in the refrigerator for up to 5–7 days. Bring to room temperature before serving. For longer storage, freeze in a sealed container for up to 2 months; thaw in the refrigerator overnight.