Syrian Muhammara Red Pepper Walnut (Printable)

Smoky roasted red peppers blended with toasted walnuts and pomegranate molasses create a vibrant Middle Eastern spread.

# What you'll need:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (gluten-free optional)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon Aleppo pepper or red chili flakes, adjust to taste
09 - ½ teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus more for drizzling
13 - 1 to 2 tablespoons lemon juice, to taste

# Method:

01 - Preheat oven to 425°F. Arrange red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally until skins are blistered and charred.
02 - Place roasted peppers in a bowl, cover with plastic wrap or plate, and let steam for 10 minutes. Peel skins, then remove seeds and stems.
03 - In a food processor, combine roasted peppers, toasted walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper. Pulse until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the processor. Blend until smooth with some texture. Taste and adjust seasoning or acidity as needed.
05 - Transfer mixture to a shallow bowl. Drizzle with additional olive oil and sprinkle with toasted sesame seeds if desired. Serve with pita, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent 40 minutes, most of it just waiting for peppers to blister.
  • The pomegranate molasses creates this unexpected zing that makes people pause mid-bite and ask what they're eating.
  • It's vegan, naturally dairy-free, and works as a spread, dip, or the start of something bigger.
02 -
  • The pomegranate molasses needs to be actual molasses, not pomegranate juice concentrate—they taste completely different, and substituting will change everything.
  • Letting the roasted peppers steam in their bowl is not optional; it's what makes the skins come off easily and lets the flavor concentrate.
  • Don't over-process once you add the liquids, or you'll end up with something too smooth and paste-like instead of pleasantly textured.
03 -
  • If you can't find pomegranate molasses, don't try to improvise with other ingredients—order it online or visit a Middle Eastern market, because there's no real substitute.
  • Toast your own walnuts if you have time; the difference between toasted and raw is the difference between waking up and actually being awake.
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