This Muhammara recipe combines roasted red peppers, walnuts, breadcrumbs, tahini and pomegranate molasses into a rich, savory-sweet spread with gentle heat and a slightly textured finish. It comes together quickly when made with jarred roasted peppers, while fresh peppers can be roasted at home for a deeper, smokier flavor.

Watch how to make Muhammara

Ingredients

For the Muhammara

• 1 jar roasted red peppers, 300 g (10.5 oz), drained or 2 large / 3 medium fresh red bell peppers
• 80 g (2.8 oz / about 3/4 cup) walnuts
• 25 g (1 oz / about 1/4 cup) breadcrumbs
• 1 large garlic clove, chopped
• 2 tbsp (30 ml) extra virgin olive oil, plus more for drizzling
• 1 1/2 tbsp (22 ml) pomegranate molasses, plus more for serving
• 3 tbsp (45 ml) tahini
• 1/2 tsp Aleppo pepper or 1/2 tsp paprika + 1/4 tsp cayenne
• 1/2 tsp ground cumin
• Salt, to taste
• Water, as needed

For serving

• 1–2 walnuts, reserved and chopped
• A small handful of fresh mint leaves, chopped or torn (optional)
• Extra olive oil, for drizzling
• Extra pomegranate molasses, for drizzling

Instructions

Prepare the peppers

Drain the roasted peppers well, but do not rinse them, as this can dilute their flavor. Pat them dry with a clean kitchen towel to remove as much excess moisture as possible, then tear them into smaller pieces.

Toast the walnuts and breadcrumbs

Set aside 1 or 2 walnuts for garnish, then finely chop the remaining walnuts.

Place a large frying pan over medium heat. Once hot, add the walnuts and toast for about 3 minutes, stirring occasionally, until fragrant.

Add the breadcrumbs and continue toasting for another 3 minutes, stirring often, until the walnuts smell nutty and the breadcrumbs are golden. Remove from the heat.

Blend the base

Add the toasted walnut and breadcrumb mixture to a food processor along with the chopped garlic. Blend until you have fine crumbs.

Finish the Muhammara

Add the roasted peppers, extra virgin olive oil, pomegranate molasses, tahini, Aleppo pepper, cumin and salt. Pulse until the mixture comes together.

If it feels too thick, add a small splash of water. Blend until completely smooth, or leave it slightly textured if you prefer. Taste and adjust with a little more pomegranate molasses or salt if needed.

Serve

Spoon the Muhammara onto a serving plate and use the back of a spoon to create some texture on the surface. Drizzle with olive oil and a little extra pomegranate molasses.

Scatter over the reserved chopped walnuts and fresh mint, if using. Serve at room temperature.

Recipe notes

If using fresh red bell peppers

Place an oven rack in the upper third of the oven and preheat to 230°C / 450°F. Line a baking tray or sheet pan with parchment paper.

Cut 2 large or 3 medium red bell peppers in half lengthwise. Remove the seeds, membranes and stems, then arrange them cut-side down on the prepared tray.

Roast for 12 to 15 minutes, rotate the tray, then roast for another 10 to 15 minutes, or until the skins are well charred and the peppers have softened.

Transfer the peppers to a large bowl and cover tightly with plastic wrap, or place them in a covered container. Let them steam for about 10 minutes.

Once cool enough to handle, peel off the skins and slice the peppers into strips. Continue with the main recipe as written.

Learn more about Muhammara

Want to know more about the dish itself? Explore the origins, variations and food culture behind Muhammara.