Mhammara Recipe

Toast walnuts

Heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and slightly darker, about 4–6 minutes. Transfer to a plate to cool.

Prepare roasted peppers (if using fresh)

If you are roasting fresh bell peppers: place whole red peppers on a gas burner or under a broiler, turning until skins are evenly charred and blistered. Place in a bowl and cover with plastic wrap for 10–15 minutes to steam. Peel off skins, remove stems and seeds, and roughly chop. If using jarred roasted peppers, drain well and pat dry.

In a food processor add the drained roasted peppers, toasted walnuts, and the breadcrumb. Pulse several times to combine and break down the nuts and peppers to a coarse paste — you want texture, not a fully smooth puree.

Add aromatics

Add the garlic cloves to the food processor with the pepper-walnut mixture and pulse until garlic is finely incorporated.

Season and balance

Add the lemon juice, pomegranate molasses, Aleppo pepper (or red pepper flakes), smoked paprika, ground cumin, salt, and black pepper to the processor. Pulse and then run the processor while gradually pouring in half of the olive oil (about 2 tbs) until the mixture comes together into a thick, spreadable paste. Taste and adjust seasoning: add more salt, lemon juice, or pomegranate molasses as needed to balance acidity, sweetness, and salt.

If the mhammara is too thick, run the processor and drizzle in the remaining olive oil (and up to 1–2 tbs warm water) until you reach a smooth but still slightly textured consistency. Scrape down the sides as needed so everything is evenly mixed.

Transfer the mhammara to a shallow serving bowl. Smooth the top with a spatula and create a shallow well in the center. Drizzle with 1–2 tbs extra-virgin olive oil, sprinkle with chopped parsley and pomegranate seeds if using. Serve at room temperature with warm pita, flatbread, crackers, or as part of a mezze spread.