This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Recipe Summary

15 mins
8 mins
1 hr 55 mins
2 hrs 18 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 the breadcrumbs; 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 Facts

287 calories; protein 4.5g 9% DV; carbohydrates 10.3g 3% DV; fat 24.3g 37% DV; cholesterol 0mg; sodium 440.8mg 18% DV. Full Nutrition

Reviews (15)

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21 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
An easy 5 stars. I followed Chef John's recipe exactly and it turned out extremely well-balanced which I was a little worried about given the amount of walnuts (I didn't want it to be super walnut-forward). I've uploaded a picture of how I served mine with chicken pita pockets and bell peppers. I garnished with some parsley and an extra tiny drizzle of olive oil just to give it a light sheen since it comes out of the fridge fairly matte in appearance. It was great as a dip with the fresh sliced orange bell peppers (I used red peppers in the recipe) and as a binding agent for my pita pocket ingredients (pan seared chicken sautéed onions and peppers). P.S. I can't stress enough the importance of the fridge chill here. I tried my muhammara fresh out of the food processor to taste it and it was pretty good. But after it chilled completely in the fridge all the flavors just seemed to fortify and really shine and it became great. Read More
Rating: 5 stars
A great recipe. Thanks for sharing. Looking for a dip without cream cheese and Muhammara came up. Sometimes you can tell if a recipe is wonderful even if you don't have all the ingredients or wish to make it as your own. This is one of those. My shortcut is: I roasted 1 red and 1 yellow pepper and 1 onion cut in 2" pieces with a small amount of olive oil until soft in a hot oven for about 30 minutes on a nonstick lined pan. In a food processor walnuts and set aside then garlic then peppers and onions. Seasoned to taste with all suggested ingredients (it tasted sweet so I didn't add molasses). Next time I will make it without the bread crumbs and additional olive oil for saving calories. Read More
Rating: 4 stars
I've tried several Muhammara recipes and this is definitely the best. I cut the red pepper and cayenne in half and still had a nice amount of zip. I used jarred red peppers but next time will roast my own. Read More
Rating: 5 stars
Delicious and so healthy. Read More
Rating: 5 stars
This spread has layers of flavor--the roasted peppers and toasted walnuts are suffused with garlic spices and more. Absolutely delicious--like nothing I've ever had before. Read More
Rating: 5 stars
This is amazing - I double the recipe and make it every weekend and eat it through the week. Read More
Rating: 5 stars
I cannot find where I put the pomegranate so we may have to eat it without. However what a flavor--the toasted walnuts and the roasted bell pepper create a unique taste. its in the fridge waiting for me to finish the gyros and tzatziki (sp). I made naan. will try the mountain bread when I am not so hungry. I love you recipes and videos--told my daughter in NY about you. Thank you so much--one happy Texan Read More
Rating: 5 stars
Wonderful! Read More
Rating: 2 stars
I love Middle Eastern food. I like all the ingredients but this just had no taste. I followed the directions to a T. All of my spices were fresh. I even bought really good naan at my local Indian grocery store. But this still looked like and tasted like red library paste with a little cayenne added. (Or what I imagine library paste would taste like.) I guess this is what Muhammara is supposed to taste like. It's just not my thing. Read More