Muhammara Recipe

Roast the peppers

Preheat your broiler to high (or prepare a gas burner). Place whole red bell peppers on a rimmed baking sheet and broil, turning every 4–6 minutes, until the skins are blackened and blistered all over (about 12–18 minutes). If using a gas burner, hold peppers with tongs over the flame until charred evenly. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 15 minutes; this loosens the skins.

Peel and seed

When cool enough to handle, peel the peppers by rubbing off the charred skins with your fingers or a paper towel. Cut open and remove stems, seeds and membranes. Reserve any juices from the roasting pan if desired. Roughly chop the peppers and set aside.

Toast the walnuts and breadcrumbs

While peppers cool, heat a small dry skillet over medium heat. Add the walnuts and toast, stirring often, until fragrant and lightly browned, 4–6 minutes. Remove to a plate to cool. In the same skillet add the panko and toast briefly until golden, about 1 minute. Let cool.

Purée the base

In a food processor combine the toasted walnuts, toasted panko, roasted red peppers, garlic clove, smoked paprika, ground cumin, red pepper flakes (or Aleppo), pomegranate molasses, lemon juice, 2 tablespoons olive oil, salt and black pepper. Pulse to begin breaking down the mixture, then process continuously until mostly smooth but still with some texture, about 30–60 seconds. Scrape down the sides as needed.

Adjust texture and seasoning

With the motor running, drizzle in up to 1 tablespoon additional olive oil and add water (or reserved roasting liquid) 1 tablespoon at a time until the muhammara reaches a spreadable, slightly coarse purée (you may not need the full 2 tablespoons). Taste and adjust: add more pomegranate molasses for brightness/sweetness (½–1 teaspoon), lemon for acidity, salt for seasoning, or red pepper flakes for heat.

Finish and serve

Transfer the muhammara to a serving bowl. Smooth the top and pour the finishing 1 tablespoon of olive oil in a shallow well. Garnish with toasted walnut halves, a sprinkle of pomegranate seeds and chopped parsley if using. Serve at room temperature with pita, flatbread, crackers or vegetables.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors meld and improve after a few hours. Bring to room temperature before serving; stir to reincorporate any separated oil.