Muhammara Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) on the highest broil setting or prepare a gas grill/grill pan on high heat. Line a baking sheet with foil if using the broiler. Lightly brush the red bell peppers and jalapeño with 1 tablespoon neutral oil (optional) so they char evenly.

Place the peppers on the baking sheet under the broiler or directly on the grill. Roast, turning occasionally, until the skins are blackened and blistered all over — about 10–15 minutes under a broiler or 8–12 minutes on a grill. Rotate to achieve even charring.

Transfer the hot peppers to a large bowl and cover tightly with plastic wrap or place them in a sealed paper bag for 15–20 minutes. This steams them and makes peeling easier.

When cool enough to handle, peel off and discard the charred skins. Cut open the peppers and remove stems, cores, and seeds. For the jalapeño, remove seeds if you want milder heat; keep some seeds for more spice. Pat the flesh dry with paper towels and roughly chop.

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.

If your breadcrumbs are not already fine, pulse them briefly in the food processor to get a fine texture. Measure 1/2 cup.

In a food processor, combine the peeled roasted red peppers, chopped jalapeño, toasted walnuts, breadcrumbs, 2 tablespoons pomegranate molasses, 1 tablespoon lemon juice, 2 garlic cloves, 1/4 cup olive oil, 1 teaspoon smoked sweet paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes (Aleppo), 1 teaspoon fine sea salt, and 1/4 teaspoon black pepper.

Pulse until the mixture comes together but still has texture — a coarse, spreadable paste. Stop occasionally to scrape down the bowl. If the mixture seems too thick or dry, add up to 1–2 tablespoons additional olive oil or a splash of water to reach desired creaminess.

Taste and adjust seasoning: add more salt, lemon juice for brightness, or pomegranate molasses for sweetness/tang as needed. If you want it smoother, process longer until the desired consistency is reached.

Transfer the muhammara to a serving bowl. Drizzle the top with 1 tablespoon extra olive oil and sprinkle with chopped fresh parsley if using. Optionally scatter a few toasted walnut halves on top.

Serve at room temperature with pita, flatbread, crackers, or as part of a mezze platter. Muhammara keeps well refrigerated in an airtight container for up to 5 days; bring to room temperature and stir before serving.