Muhammara Recipe

Toast pine nuts

Place pine nuts in a dry skillet over medium heat. Toast, shaking the pan frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl to cool to stop browning.

Prepare peppers (if using fresh)

If using fresh red bell peppers: roast whole peppers under a broiler or directly over a gas flame until skins are blistered and blackened. Transfer to a bowl, cover tightly with plastic wrap or a lid, and let steam 10 minutes. Peel off skins, remove seeds and stems, and roughly chop. If using jarred roasted peppers, drain well and roughly chop.

Soak breadcrumbs (if using bread)

If using a slice of bread instead of pre-made breadcrumbs: tear into pieces, soak in 2 tablespoons water or a little olive oil for a few minutes, then squeeze out excess moisture to create about 1/2 cup of moist breadcrumbs.

Combine in food processor

In a food processor, add the roasted red peppers, toasted pine nuts (reserve 1 tablespoon for garnish), soaked breadcrumbs, garlic cloves, pomegranate molasses, lemon juice, extra-virgin olive oil (reserve 1 tablespoon for finishing drizzle), ground cumin, smoked paprika, Aleppo pepper flakes (or crushed red pepper), kosher salt, and black pepper.

Pulse to desired texture

Pulse until the mixture is mostly smooth but still has some texture — about 20–40 seconds total, scraping down the bowl once or twice. For a chunkier muhammara pulse less; for a smoother dip process a bit longer while scraping down sides.

Adjust seasoning and consistency

Taste and adjust salt, lemon juice, or pomegranate molasses to balance sweetness, acidity, and salt. If mixture is too thick, add 1–2 teaspoons of water or additional olive oil and pulse again until the desired spreadable consistency is reached.

Chill to develop flavor

Transfer muhammara to a bowl or airtight container and refrigerate for at least 30 minutes to allow flavors to meld. It can be made up to 2 days ahead; bring to room temperature before serving.

To serve, spread muhammara in a shallow bowl or on a serving platter. Drizzle the reserved tablespoon of extra-virgin olive oil over the top, sprinkle with the reserved toasted pine nuts and chopped parsley. Offer lemon wedges on the side for guests who want extra brightness.

Serve with warm pita, flatbread, crusty bread, or fresh vegetable crudités. Store leftovers refrigerated in an airtight container for up to 4–5 days; stir before serving.