Muhammara Recipe

Prepare roasted peppers

If not using pre-roasted peppers, roast 4 large red bell peppers under a broiler or over an open flame until skins are blackened and blistered on all sides (about 10–15 minutes). Place peppers in a bowl and cover with plastic wrap or a lid for 10–15 minutes to steam — this makes peeling easier. Peel off skins, remove stems and seeds, and roughly chop the flesh.

Toast walnuts and prepare breadcrumbs

Spread 2 cups of walnuts on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant (watch carefully to avoid burning). Allow to cool. Measure 1 cup fresh breadcrumbs (use day-old bread processed into crumbs).

Blend base ingredients

In a food processor, combine the toasted walnuts and breadcrumbs. Pulse several times to create a coarse meal. Add the roughly chopped roasted red peppers, 2 garlic cloves, 1/4 cup pomegranate molasses, 2 tablespoons lemon juice, 1/2 cup extra-virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 1.5 teaspoons fine sea salt, and 1/2 teaspoon freshly ground black pepper.

Process to desired texture

Pulse the mixture in 15–20 second increments, scraping down the bowl as needed, until the mixture is smooth but still has some texture — similar to a thick hummus. If the spread is too thick, add up to 1/4 cup water, 1 tablespoon at a time, and pulse until you reach a spreadable consistency. Taste and adjust seasoning, adding more salt, lemon juice, or pomegranate molasses if desired.

Emulsify and finish

With the processor running on low, drizzle an additional 1–2 tablespoons of olive oil through the feed tube (or add to reach desired silkiness). Pulse once more to incorporate. Transfer the muhammara to a bowl or portion into packaging containers for the office group package.

Smooth the surface of each container of muhammara with the back of a spoon. Drizzle about 1 teaspoon (proportionally adjust for container size) of extra-virgin olive oil over each portion.

Sprinkle toasted walnut pieces (about 1 tablespoon per small container) and a few pomegranate seeds and chopped parsley if using. Seal containers with lids and refrigerate. Muhammara will keep refrigerated for 4–5 days; for longer storage freeze in airtight containers up to 2 months (thaw in refrigerator before serving).

Include serving suggestions with the package: serve chilled or room temperature as a dip with pita, vegetable crudités, or as a spread on sandwiches. Shake or stir before serving if oil separates slightly.