Muhammara (Red Pepper and Walnut Spread)
Published July 7, 2015
Erik Jacobs for The New York Times
- Total Time
- 5 minutes, plus thawing if using frozen peppers
- Rating
- Comments
- Read comments
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Ingredients
1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
½ cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
¾ cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs
Nutritional analysis per serving
8 grams carbs; 224 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 2 grams fiber; 159 milligrams sodium; 3 grams protein; 5 grams sugar
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
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
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.
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.
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.
Didn’t love this. Shulmans muhamara is way better imo. The scallions are overpowering here and it’s too salty despite using half the salt.
I make this weekly. I do think it's important to note that one of the "most helpful" comments on here is someone making an entirely different dip. Don't get me wrong: it sounds tasty! But if you take away the pomegranate molasses and are adding entirely different spices, it is simply no longer a muhammara.
Careful with the amount of breadcrumbs. I used 4 tbsp, and it looked great until they expanded, then it was too thick. And too late as it was whisked off to a party! Very tasty, though