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Muhammara Roasted Red Pepper Spread

Prep time
15 mins
Appetizers | Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Corn-free | Egg-free | Soy-free

Adapted from


Muhammara is a delicious spread made from toasted walnuts are roasted red peppers. It's popular throughout Syria, Lebanon, and Turkey. This recipe calls for lemon juice, but many versions call for pomegranate molasses instead. If you have some on hand, you may want to try it instead of lemon juice.


1 1⁄2 cwalnuts
3 slibread (sourdough, for breadcrumbs)
12 ozroasted red peppers (jarred, drained)
3 clvgarlic
2 Tolive oil (plus more for drizzling)
2 Tlemon juice
1 tcumin (ground)
1⁄2 tpaprika
1⁄4 tcayenne


Preheat the oven to 350˚F. Spread the walnuts on a baking sheet in a single layer and toast until fragrant, about 7 minutes. Place the sliced bread on a separate baking sheet and toast until golden.

Grate the toasted bread to produce 1/2 cup of breadcrumbs.

Place the walnuts, breadcrumbs, roasted peppers, garlic, olive oil, lemon juice, cumin, paprika, cayenne, and a generous pinch of salt and pepper in the bowl of a food processor. Process until it forms a coarse purée. Taste and adjust the seasoning if needed. Serve in a bowl drizzled with more olive oil.