How to Make Muhammara (Roasted Pepper & Walnut Spread) - A Step-by-Step Guide

If you're looking for a new and exciting spread to add to your party platter or snack table, look no further than Muhammara. This roasted red pepper and walnut spread hails from the Middle East and is a delicious and flavorful addition to any meal. With its rich and smoky flavor, Muhammara is a versatile condiment that can be used as a dip, a spread, or a topping, making it a perfect addition to your culinary repertoire.

Muhammara is traditionally made with a base of roasted red pepper...

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Ingredients

  • 4 tablespoons olive oil, divided
  • 1 ¼ cups raw walnut halves
  • ⅓ cup fresh bread crumbs
  • 1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon salt, plus more if needed
  • 1 teaspoon paprika
  • 1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 tablespoon chopped Italian parsley for garnish

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 25 mins
  • Servings: 6

  • Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
  • Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
  • Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
  • Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
  • Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
  • Nutrition

    287 cal.

    • Total Fat: 24g
    • Saturated Fat: 3g
    • Sodium: 441mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 38mg
    • Iron: 1mg
    • Potassium: 142mg