Muhammara Roasted Red Pepper Spread

Serving size:
 3 Cups


    • 1 1⁄2 c
    • walnuts
    • 3 sli
    • bread (sourdough, for breadcrumbs)
    • 12 oz
    • roasted red peppers (jarred, drained)
    • 3 clv
    • garlic
    • 2 T
    • olive oil (plus more for drizzling)
    • 2 T
    • lemon juice
    • 1 t
    • cumin (ground)
    • 1⁄2 t
    • paprika
    • 1⁄4 t
    • cayenne
    • salt
    •   oz
    • pepper
15 minutes
Ready in
15 minutes


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.

Adapted from


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.


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