Muhammara (Roasted Pepper & Walnut Spread)

Muhammara (Roasted Pepper & Walnut Spread)

Chef John's recipe for muhammara — a roasted red pepper and walnut spread — is perfect as a dip with fresh pita bread or as a topping for any bread.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
287 Calories

Recipe Instructions

Step 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Muhammara (Roasted Pepper & Walnut Spread)
Muhammara (Roasted Pepper & Walnut Spread)
Muhammara (Roasted Pepper & Walnut Spread)
Muhammara (Roasted Pepper & Walnut Spread)

Ingredients

  • 2 tablespoons lemon juice
  • 1 teaspoon paprika
  • 4 tablespoons olive oil, divided
  • 2 garlic cloves, crushed
  • 1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon salt, plus more if needed
  • 1 tablespoon chopped Italian parsley for garnish
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon cumin
  • 1.25 cups raw walnut halves
  • 0.33333334326744 cup fresh breadcrumbs
  • 1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so f

Categories

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