Muhammara (Red Pepper and Walnut Spread) Recipe (2024)

Recipe from Ana Sortun

Adapted by The New York Times

Muhammara (Red Pepper and Walnut Spread) Recipe (1)

Total Time
5 minutes, plus thawing if using frozen peppers
Read community notes

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste. —The New York Times

Featured in: Freezing Food: Tips From Chefs

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Yield:About 1½ cups

  • 1large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
  • ½cup chopped scallions (3 to 4 scallions)
  • 1teaspoon freshly squeezed lemon juice
  • 1teaspoon ground cumin
  • 1teaspoon kosher salt, more to taste
  • 3teaspoons pomegranate molasses
  • 1teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
  • 5tablespoons olive oil
  • ¾cup walnuts, lightly toasted
  • 4 to 6tablespoons fresh bread crumbs

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

227 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 161 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Muhammara (Red Pepper and Walnut Spread) Recipe (2)


  1. Step


    Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.

  2. Step


    Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.

  3. Step


    Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.


  • If using a fresh red pepper, char on all sides directly on the burner of a gas stove, or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper. Continue with the recipe as directed.



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Cooking Notes

Carolyn L

I had last minute guests and no time to shop, so used what I had on hand - a jar of roasted halved red peppers, which worked great. Also didn't have pomegranate molasses on hand so tossed in some red wine vinegar and and a little honey. Added Hungarian paprika,smoked paprika, and some sriracha. It was quite tasty and everyone like it a lot.

Thomas Sherman

Very good recipe. I used Aleppo pepper, which is my new favorite pepper; wonderful taste. At first taste, it seemed too salty, but it is really the complex flavors of the pomegranate molasses. Great stuff. Served it with freshly baked pita bread, hummus and baba ghanoush for a hearty lunch.


I make this all the time, it is my go-to appetizer! I always have a bottle of roasted red peppers and the pomagranite syrup in the fridge and a big bag of Costco walnuts in the freezer. I always omit breadcrumbs and just add more walnuts in vitamix for a gluten free version.


Muhammara is a favorite dish in our home. We've tried lots of versions. This recipe is our favorite. First time we've added scallions. Excellent marriage of flavors. Some reviewers say they used jarred peppers or honey or red wine vinegar in place of ingredients specified in recipe and were happy with the results. Maybe so. But those ingredients do not make this recipe. For what it's worth, we made this as written, the ingredients are staples for us, and it is delectable.


This dip came out perfectly per the recipe exactly as written! Will make again.

Jeremy Gundel

This is a great version of muhammarah. I am a god when I bring this out for people. I add a little more heat, less molasses, and some raw garlic. (There is a Turkish/Syrian spread called Ajika with more heat and garlic and less sweet and no scallions also excellent, so my version is somewhere inbetween.)


wonderful spread. went to the middle eastern market for the syrup and it was well worth it. complex and satisfying flavor. i made a second batch with toasted cashews as i was out of walnuts and that was just as good.

Sue L

I always make this with jarred (well-drained) red peppers, which work fine. But caught short for fresh breadcrumbs recently, I used a slice of seeded rye, which instantly became my bread of choice for this recipe--the caraway seeds add a bit of flavor that almost reflects the cumin (a close relative).

Ann B

This was very delicious. I am not paying six bucks for a little container of this ever again. I am already eyeing it for it's possibilities on everything bagel. And could this ever cheer up a cold turkey sandwich. So many choices.

Amybeth Hurst

Thank you for saying that! Everyone always comments on recipes about how "they" made it better. It's annoying to read.


This is a great recipe. We took it out on the boat, and didn’t have to worry about it being refrigerated. We didn’t have pomegranate molasses, so we use balsamic vinegar; it was delicious.


used two fresh bell peppers that I cut in half and broiled in the toaster oven for 10 minutes each

used 1/4 yellow onion in place of scallion

skipped bread crumbs - but these might be necessary if you use frozen peppers

fit nicely in my mini-prep

may come out of the processor pretty sweet, so add salt and pepper flakes to taste (maybe using meyer lemon juice also made it sweeter)

D Harms

Just brought a large batch (tripled) to a Beirut/Jeddah reunion and it was a hit! This one's a keeper.


I followed the recipe and used my vitamix to blend everything. The results got raves and I love it too. One note; the second time I made it I double the recipe and although the outcome was delicious, doubling the breadcrumbs was a mistake - way too starchy. Next time I will stick with just two tablespoons of breadcrumbs.

Courtney K

My husband is allergic to many tree nuts, so I used a combination of peanuts and sunflower seeds rather than walnuts. It was still delicious.


I made exactly per the receipt. Delicious, but turned out a bit more brown than the lovely red in the picture.


There are two recipes for this on this app. THIS is the best!!!


I used pecans instead of walnuts because it’s what I had in the cupboard - felt a bit wild but actually turned out okay! I also didn’t have pomegranate molasses but I made some by reducing pomegranate juice, honey, and lemon. Overall did not taste like the muhammara I was going for (who’s surprised?!) but it actually was pretty good! A bit strong on the scallion front, but i think would have been balanced with a better or stronger molasses presence.


Less Olive oil


This is incredible. I did end up using 3 long red peppers roasted in the oven (1 pepper sounds like too little…) don’t be scared of the breadcrumbs, they add a nice mellowness. This is superb. Can eat with just a spoon.

A cook

IN BULK in robo coupe: *6 naan dippers *2 cups walnuts toasted for 1+1 minute in micro *6 peppers, steamed until the skins are loose, then peeled *jc of 2 lemons * half or whole shallot *1.5 t salt *pom molasses to taste and hot sauce to tastewhirl the naan into breadcrumbs, then add walnuts+salt and whirl again, then add peppers and shallot and whirl again. Spice with hot sauce and pom molasses and whirl one last time. Present sprinkled with paprika and parsely

A cook

oops, forgot add cumin to dry ingred


How to prepare gluten free?


Excellent! Jess and Tim really enjoyed. It was a bit dry, so next time I would add more roasted pepper (2-3) like Giulia’s recipe in my Yahoo folder.


I didn't add breadcrumbs. The consistency was perfect, but the cumin a bit overpowering so will cut it back next time. Absolutely delicious on bread or matzo with light drizzle of pomegranate molasses.


Made as directed but subbed chickpeas for the breadcrumbs for gluten free thickening. Delicious!


What a great version. Many thanks! Essential points: roast the red pepper at home; use very fresh walnuts; and spring for real Aleppo pepper (it makes a big difference in the finish).

Mary J.

Delicious. I served it with a Tunisian baguette (available near me) and a big green salad with lettuces, arugula, yellow pear tomatoes, and tiny Brisling sardines packed in olive oil. Fresh cherries for dessert. The spread was a bit sweet for my taste, so next time I'll use just a half teaspoon of pomegranate molasses.


6-23 Made a double batch and loved it. Toasted both the bread and the walnuts. Try next time with a little less molasses.


Made this tonight, but left out the breadcrumbs to save on carbs. Even without the bread crumbs, the consistency was delicious. This was amazingly delicious and so easy to make. Even if you roast your own red peppers and toast, your own walnuts, I’m making this again and again.

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Muhammara (Red Pepper and Walnut Spread) Recipe (2024)


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