Muhammara: balancing roasted peppers, walnuts and molasses

COOK IT AT HOME

Roasted red pepper and walnut muhammara

Muhammara balances the sweetness of roasted peppers with walnuts, a little bread and the tart depth of pomegranate molasses. It should be spreadable and textured rather than completely smooth. Roasting whole peppers takes a little time, but gives control over moisture and avoids making the dip taste mainly of jar brine.

Makes

6 appetizer servings

Prep

20 minutes

Cook

30 minutes

Additional time

Steam peppers 10 minutes; cool 15 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 3 large red bell peppers, about 600 g
• 100 g walnut halves
• 40 g plain dry breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon lemon juice
• 1 small garlic clove
• 1 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or mild chili flakes
• 1/2 teaspoon fine salt
• 1 tablespoon olive oil, for finishing

Step-by-step method

1. Heat the oven to 450°F/230°C. Put whole peppers on a rimmed baking sheet and roast for 25–30 minutes, turning halfway, until the skins blister and the flesh collapses. Transfer to a bowl, cover and steam for 10 minutes.
2. While the peppers roast, toast walnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until fragrant. Tip onto a plate immediately. Cool before processing so their oils do not turn the mixture greasy.
3. Peel the cooled peppers, remove stalks and seeds, and drain the flesh in a sieve for 10 minutes. Do not rinse away the roasted flavor. Pat the flesh with a paper towel if it is still dripping.
4. Pulse walnuts, breadcrumbs and garlic in a food processor until coarsely chopped. Add drained peppers, 2 tablespoons olive oil, pomegranate molasses, lemon juice, cumin, Aleppo pepper and salt. Pulse until cohesive but still slightly nubby, scraping down once or twice.
5. Spoon into a shallow bowl, make a few swirls and drizzle with the remaining tablespoon of olive oil. Let the dip stand refrigerated for 20–30 minutes if time allows, then bring to the table with a clean serving spoon.

Helpful tips & substitutions

• Jarred roasted peppers work: use 300 g drained flesh and blot it dry. Choose plain peppers rather than a heavily vinegared antipasto mix.
• If the dip is loose, add 1 tablespoon extra breadcrumbs and wait 10 minutes before adding more; the crumbs need time to absorb moisture.
• Walnuts and wheat are central ingredients here. For dietary needs, check every component rather than assuming a vegetable dip is allergen-free.

Storage & make-ahead

Refrigerate in an airtight container within 2 hours and use within 3 days. Stir before serving; add a small drizzle of olive oil only to the portion being served. Keep refrigerated at 40°F/4°C or below; shorten the room-temperature limit to 1 hour when it exceeds 90°F/32°C.

How to serve it

Spread on warm pita or serve beside grilled vegetables, hummus and olives for a varied mezze table.