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Muhammara (Roasted Pepper & Walnut Spread)

Chef John

"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."
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2 h 18 m servings 287 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 287 calories; 24.3 g fat; 10.3 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 441 mg sodium. Full nutrition

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Read all reviews 8
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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 wal...

Delicious and so healthy.

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 wai...

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 ...


This is amazing - I double the recipe and make it every weekend and eat it through the week.

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 r...

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.