Muhammara (Red Bell Pepper-Walnut Spread)
Posted April 5, 2010 by
Prep Time 10 min Cook Time 10 min Ready Time 20 min Servings: 3 cups


  • 3/4 cup Walnuts toasted
  • 3 whole roasted red bell peppers
  • 3/4 cup fresh bread crumbs
  • 1 whole jalapeño or other small hot chili pepper, stemmed and seeded
  • 1 whole small onion, finely chopped
  • 2 clove garlic minced
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon Lemon Juice
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper to taste


  • Heat oven to 400  and toast walnuts until fragrant and lightly browned, about 5 minutes.
  • Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
  • With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary.