Muhammara with Walnuts, Roasted Peppers and Pomegranate Molasses

Steps

1. Step 1

   Heat the oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant and lightly darkened, 8 to 10 minutes. Tip them onto a plate to cool for 5 minutes.

   10 min · 350°F

   • the rest of the walnut halves and pieces
2. Step 2

   Set aside about 2 tablespoons of the toasted walnuts for the top. Put the rest in a food processor with the breadcrumbs and garlic and pulse 5 or 6 times, until the nuts are coarsely ground but still a little gritty, not a paste.

   2 min

   • 1 1/4 cups walnut halves and pieces
   • 1/2 cup plain dried breadcrumbs
   • 2 cloves garlic
3. Step 3

   Add the drained peppers, pomegranate molasses, lemon juice, cumin, 1 teaspoon of the Aleppo pepper and the salt. Pulse in short bursts, scraping down the sides once or twice, until you have a coarse, spoonable spread with visible flecks of pepper and nut, about 10 pulses.

   3 min

   • 1 jar roasted red peppers (12 oz)
   • 2 tbsp pomegranate molasses
   • 1 tbsp lemon juice
   • 1 tsp ground cumin
   • 1 tsp Aleppo pepper
   • 1/2 tsp fine salt
4. Step 4

   With the processor running, pour in 1/4 cup of the olive oil and let it run just until the dip comes together, about 15 seconds. Taste and add salt, or a little more pomegranate molasses if you want it tangier.

   1 min

   • 1/4 cup extra-virgin olive oil
5. Step 5

   Spread the muhammara in a shallow bowl, swirling the back of a spoon through it to make grooves. Drizzle with the remaining olive oil, then scatter over the reserved walnuts (chop them roughly first), the remaining Aleppo pepper and the parsley. Serve at room temperature.

   5 min

   • 2 tbsp walnut halves and pieces
   • 1/2 tsp Aleppo pepper
   • 1 1/2 tbsp extra-virgin olive oil
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026