a hearty walnut and red pepper spread
A little bit smokey, a touch of sweetness, a sprinkle of salt, and a hint of spicy!
This delicious accompaniment to bread, pitas, or protein dishes originated in Syria, but is today enjoyed in many Turkish, Arab, and Western culture diets.
Made predominantly with walnuts, peppers, breadcrumbs, and olive oil, makes Muhammara the perfect sweet and spicy dip or spread for a boost of protein and healthy fats.
This delicious Muhammara recipe has all the traditional ingredients plus a few extras for that vibrant, intense, explosion-in-your-mouth flavor!
*Recipe originally posted by bonappetit.com.
vibrant muhammara recipe
- 1 cup walnuts
- 3 large red bell peppers
- 1/2 cup fine fresh breadcrumbs
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. Aleppo-style or Maras pepper or 1/4 Tsp regular pepper flakes
- 1 Tbsp. tahini
- 1 tsp. fresh lemon juice
- 1/2 tsp. paprika
- 2 Tbsp. pomegranate molasses, plus more for drizzling
- Kosher salt
- Preheat oven to 350°. Toast walnuts for 8-10 minutes on a rimmed baking sheet, tossing halfway through, until golden brown. Let cool.
- Pick out a few walnuts for serving and coarsely chop; set aside.
- Meanwhile, broil bell peppers on a rimmed baking sheet for 12-15 minutes, occasionally turning, until the skins are charred and flesh is softened.
- Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so they steam for 10 minutes.
- Remove skins from bell peppers and remove ribs and seeds.
- Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
- Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
- Enjoy as a dip or spread!