Muhammara (Red Pepper and Walnut Spread)

Recipe from Ana Sortun

Adapted by The New York Times

Published July 7, 2015

  • Erik Jacobs for The New York Times
Media 1 of 1
Total Time
5 minutes, plus thawing if using frozen peppers
Rating
5(1,488)
Comments
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Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste. —The New York Times

Featured in: Freezing Food: Tips From Chefs

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Ingredients

Yield:About 1½ cups

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 224 calories; 10 grams monounsaturated 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

  1. 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.

  2. 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.

  3. 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.

Tip

  • 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.

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Ratings

5 out of 5
1,488 user ratings
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Comments

Carolyn L

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.

dimmerswitch

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.

Carol

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.

Muffy

Question for All: Can this be made in advance… if so by how many days? Question 2: Can it be frozen? I have a garden full of red peppers and would love to be able to make now and serve later. Advice please!

ASH

Followed the recipe with the exception of using jarred peppers. I would up the amount of lemon juice next time, but otherwise was perfect. I spread it on fried eggplant slices with a smear of ricotta.

Larry Brown

We currently have tons of poblano peppers coming out of the garden. While it wouldn’t be red, I wonder if it could be made with them? (It would also be a bit spicier. ???

Dona

@Larry Brown If you leave the poblanos to ripen on the plant they’ll turn a nice red. (If dried they become Anchos at this stage) Definitely hotter than red/ bell peppers but a delicious earthy rich green heat if roasted immature and a bit sweeter with more concentrated heat if roasted after they turn. Then there’s the Aleppo in the recipe for a tasty fruity heat.. It would just be a spicier version which you could temper with more pomegranate molasses if needed

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Credits

Adapted from Ana Sortun, Sofra, Cambridge, Mass.

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