Makes: about 600 g (about 2½ cups)
Ingredients
- 4 large red bell peppers (about 700–800 g)
- 100 g walnuts, toasted
- 2 cloves garlic
- 2–3 tbsp pomegranate molasses
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼–½ tsp Aleppo pepper or red pepper flakes (optional)
- ½ tsp salt, or to taste
- Freshly ground black pepper
- 1–2 tbsp lemon juice, if needed
Instructions
- Roast the peppers until the skins are blackened. Place them in a covered bowl for 10–15 minutes, then peel if desired.
- Toast the walnuts until fragrant. Let cool slightly.
- Add the peppers, walnuts, garlic, pomegranate molasses, smoked paprika, cumin, salt, pepper, and optional Aleppo pepper to a food processor.
- Blend until mostly smooth but still slightly textured.
- Taste and adjust with additional salt, pomegranate molasses, or lemon juice until the sweet, smoky, tangy, and savory flavors are balanced.
- Refrigerate for at least an hour before serving if possible. The flavor improves after the ingredients have time to meld.
Serve with fresh vegetables, pita, crackers, grilled meats, or spread inside wraps and sandwiches.
Kitchen Notes
My shortcuts
I usually skip peeling the peppers. Once blended, I don’t notice enough difference to justify the extra time.
Traditional recipes often include breadcrumbs and olive oil. I leave both out because the toasted walnuts already provide richness and body.
Pepper options
Jarred roasted red peppers work well when fresh peppers aren’t in season. Drain them well before using.
Heat
Traditional muhammara often has a gentle warmth rather than intense heat. Adjust the Aleppo pepper or red pepper flakes to your taste, or leave them out entirely.
Texture
I prefer a little texture rather than a completely smooth purée. Blend to whatever consistency you enjoy.
Storage
Refrigerate for up to 5 days.
Freeze in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.
Serving ideas
- Raw vegetables
- Warm pita
- Grain bowls
- Sandwiches and wraps
- With chicken or tofu
- Alongside roasted vegetables
- As part of a mezze platter