Middle East Muhammara

Francine Lizotte


This recipe is very versatile! It can be used as a dip with bread, a spread or along with kebabs and other grilled meats!


☆☆☆☆☆ 0 votes

2 cups
10 Min
5 Min
No-Cook or Other


  • 1 c
    walnuts, toasted
  • 1 1/2 c
    roasted red peppers
  • 1/2 c
  • 1/3 c
    extra virgin olive oil, plus more for drizzle if desired
  • 2 large
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    pomegranate molasses
  • 1 tsp
    ground cumin
  • 1 tsp
    hot paprika (substitute smoked paprika)
  • 1 tsp
    aleppo peppers
  • 1/2 tsp
    ground himalayan sea salt
  • 1 tsp
    fresh chopped parsley, for garnish

How to Make Middle East Muhammara


  1. In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
  2. Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn’t take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
  3. Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
  4. When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tbsp. oil if desired. Yield 2 cups
  5. To view this recipe, click on this link >>>> youtube.com/watch?v=wpnU_5eEAso

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