Muhammara Recipe

Toast walnuts

Preheat oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Watch carefully to avoid burning. Remove and let cool.

Prepare roasted peppers

If you don't have pre-roasted peppers, roast whole red bell peppers under the broiler or on a gas flame until blackened on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stems and seeds, and roughly chop. Measure 2 cups packed.

Pulse base ingredients

In a food processor, add toasted walnuts, roasted red peppers, breadcrumbs, garlic clove, smoked paprika, ground cumin, red pepper flakes (if using), kosher salt and black pepper. Pulse several times until coarsely chopped.

Emulsify

With the processor running, stream in 2 tablespoons olive oil, pomegranate molasses, red wine vinegar and lemon juice. Continue processing until mixture is mostly smooth but still has a bit of texture, about 30–45 seconds. Scrape down sides as needed. Taste and adjust seasoning — add remaining 1 tablespoon olive oil if needed for silkiness or more pomegranate molasses for sweetness/tang.

Finish and adjust

Transfer muhammara to a bowl. If using goat cheese for a creamy variation, fold in 1/2 cup crumbled goat cheese gently for a tangy, richer dip (omit for vegan). Adjust salt, lemon, or molasses to taste. Cover and chill at least 30 minutes to let flavors meld, or serve at room temperature.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil and sprinkle with a pinch of kosher salt. Bake 8–10 minutes, flipping halfway, until crisp and golden. Cool slightly.

Spoon muhammara into a shallow serving dish. If using, crumble a little extra goat cheese over the center or spread a thin layer before adding the dip for presentation. Drizzle 1 teaspoon pomegranate molasses over the top in a swirl, scatter chopped toasted walnuts and chopped parsley. Serve with warm crostini alongside.