Muhammara

By Martha Rose Shulman

Muhammara
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
5(252)
Comments
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Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.

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Ingredients

Yield:Makes about 2 cups
  • 1pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded
  • 1cup shelled walnuts
  • ⅓cup fresh bread crumbs
  • 1teaspoon coarsely ground red Aleppo pepper or ½ to 1 teaspoon chili flakes (to taste)
  • 1teaspoon lightly toasted cumin seeds, ground
  • ¼teaspoon allspice
  • ½teaspoon sugar
  • 4teaspoons (1 tablespoon plus 1 teaspoon) tomato paste
  • ¼cup extra virgin olive oil (more to taste)
  • 1½tablespoons pomegranate molasses (more to taste)
  • 1tablespoon fresh lemon juice
  • ½ to ¾teaspoon salt, preferably kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

236 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 254 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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Preparation

  1. Step 1

    Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.

  2. Step 2

    Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.

Tip
  • Advance preparation: This will keep for 5 days in the refrigerator.

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Ratings

5 out of 5
252 user ratings
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Comments

Sara

So good! Used pecans rather than walnuts due to an allergy but otherwise followed closely.

Re: Aleppo pepper. If you can't find it, ground ancho chile would a closer substitute in heat/depth than crushed red pepper flakes. It really gives a nice bottom note to the pepper flavor.

Patricia

This is my very favorite NYT recipe. I’ve been making it for years as written. I eat it as an appetizer, on toast, or with chips or vegetables. It’s really delicious and lasts a long time in the refrigerator.

melinda

Read a few different versions of this and none talked about using jarred red peppers, which I did. I could just eat this by the spoonful. Soooo good.

Gillian

Cooked down my own pomegranate molasses from pomegranate juice. Subbed bell peppers for a combination of hatch and fresh Aleppo peppers. Had no allspice, but it wasn’t a problem. This is a forgiving and heavenly recipe.

Oh Hello

Has anyone made this with roasted piquillo peppers?

Kayla

I found it very tart. Followed someones suggestions to add sumac for more flavor

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