Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe

If you’re craving a vibrant, flavorful spread that pops with Middle Eastern charm, you’ve got to try this Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe. I absolutely love this because it’s smoky, nutty, a little sweet, and just the right amount of tangy—all in one creamy bite. Whether you’re looking for an appetizer, a snack, or a unique party dip, this Muhammara is going to become your new favorite go-to. Trust me, once you make it, you’ll want to slather it on everything!

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Ingredients You’ll Need

To make this Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe truly shine, you want fresh and vibrant ingredients that harmonize perfectly. Shopping for quality walnuts and good pomegranate molasses is worth the extra effort — it really makes a difference.

• Roasted red bell peppers: You can roast your own at home or find them jarred to save time; just make sure they’re sweet and tender.
• Bread crumbs: Fresh breadcrumbs work best for texture, but store-bought will do in a pinch.
• Walnuts: Toast them lightly to boost flavor and add a lovely crunch.
• Extra-virgin olive oil: Use a good quality one; it adds richness and smoothness to the spread.
• Pomegranate molasses: This one is the magic ingredient—it adds tangy sweetness that’s essential for authentic flavor.
• Garlic clove: Freshly minced for that punch of aromatics.
• Fresh lemon juice: Brightens the whole dish and balances the sweetness.
• Aleppo pepper or red pepper flakes: Adds a mild heat and depth; Aleppo pepper is my favorite when I can find it.
• Ground cumin: Warms the flavor profile with its earthy notes.
• Freshly ground black pepper: Adds a little kick and rounds out the taste.
• Fresh mint (for garnish): It adds a lovely freshness when sprinkled on top before serving.
• Pita bread (for serving): Soft, warm pita makes the perfect partner to scoop up your Muhammara.

Variations

One of my favorite things about this Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe is how easy it is to make it your own. I often tweak it a bit depending on what I have on hand or dietary needs you might want to accommodate. Don’t hesitate to experiment a little—you might discover your perfect version!

• Spice it up: If you enjoy a bit more heat, I like to add extra red pepper flakes or even a pinch of smoked paprika for a smoky kick.
• Nut-free option: I tested replacing walnuts with roasted chickpeas before, and while it changes the texture, it’s great for those avoiding nuts.
• Sweet swap: If you don’t have pomegranate molasses, use 2 teaspoons of maple syrup and add an extra 2 teaspoons of lemon juice for a similar balance, which I’ve done when shopping was tricky.
• Herb twist: Sometimes I blend in fresh parsley or cilantro with the mint garnish to give it a fresh herbal note.

How to Make Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe

Step 1: Prepare Your Roasted Red Peppers

The heart of this spread is those sweet roasted red peppers. If you’re buying them jarred, drain them well. If you want to roast at home (which I recommend for that fresh smoky flavor), toss whole red bell peppers on a hot grill or under the broiler until the skin is charred all over. Then, pop them into a sealed bowl or bag for about 10 minutes – this makes peeling the skins a breeze. After peeling, remove seeds and roughly chop. Getting the peppers just right here really lifts the whole recipe.

Step 2: Toast the Walnuts

Toast your walnuts in a dry skillet over medium heat for about 3-5 minutes until fragrant, stirring often so they don’t burn. This step wakes up the nuts, adding a toasty richness and crunch that I always look forward to when making Muhammara.

Step 3: Blend All the Ingredients

In your food processor, add the roasted red peppers, toasted walnuts, bread crumbs, garlic, olive oil, pomegranate molasses, lemon juice, Aleppo pepper (or red pepper flakes), cumin, and a few grinds of black pepper. Pulse until smooth but still a little textured—creamy, not paste-like. Taste and adjust seasoning. I find it’s key not to over-process — keeping a bit of texture gives the dip a wonderful mouthfeel.

Step 4: Garnish and Serve

Transfer your Muhammara to a serving bowl, sprinkle fresh mint leaves on top, and serve with warm pita bread. I love how the mint adds that extra pop of brightness and color—makes it really inviting!

How to Serve Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe

Garnishes

I always top my Muhammara with freshly chopped mint leaves because they add a light, bright contrast to the dense, smoky spread. Sometimes, I also sprinkle a pinch of sumac if I have it on hand—it gives a lovely zesty tang that complements the other flavors beautifully.

Side Dishes

This spread pairs beautifully with warm pita bread, but I also love serving it alongside grilled chicken or lamb kebabs. It doubles as a fantastic sandwich spread or as part of a mezze platter with hummus, olives, and fresh veggies for dipping.

Creative Ways to Present

For special occasions, I like to spread Muhammara on a large wooden board, then arrange marinated olives, crumbled feta, and roasted nuts around it. Adding edible flowers or microgreens on top instantly makes the presentation pop and feels extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover Muhammara keeps beautifully in an airtight container in the fridge for up to 5 days. I always make sure to smooth the surface and drizzle a little olive oil on top before sealing to keep it fresh and prevent oxidation.

Freezing

In my experience, Muhammara freezes well. I portion it into small containers or ice cube trays, then transfer frozen cubes into a freezer bag. When you want to use it, thaw overnight in the fridge and stir well before serving.

Reheating

You don’t really need to reheat Muhammara since it’s typically served at room temperature or chilled, but if you want to warm it slightly, just let it sit out for 20 minutes or gently warm it in a low oven. Avoid microwaving as it can alter texture and flavor.

FAQs

Final Thoughts

This Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe is one of those dishes I come back to again and again because it’s so full of personality and so simple to throw together. When I first made it, I struggled to find a spread that had just the right balance of smoky, sweet, and tangy—but this one nails it every time. Whether you’re serving it to guests or enjoying it quietly at home, it feels special and homemade without a ton of effort. Give it a try—I promise it’ll become as much a favorite in your kitchen as it is in mine!

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