Red Pepper Muhammara


Inspired by the bright flavors of the Middle East, this vegan spread gets its smoky taste from charring peak-of-the-season veggies. Pair with Smoky Baba Ghanoush and Za’atar TorPita Chips for a sensational starter.

Serves: 6-8
Difficulty: moderate
Active prep time: 20 min
Non-active time: 20 min
Make ahead: up to 1 week, covered and refrigerated

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At a glance

3-4 red bell peppers
1 c fresh bread crumbs**
1 garlic clove, peeled
1 1/2 T pomegranate molasses
2 t Aleppo pepper*
1 t cumin
juice of 1/2 lemon
1/2 t salt
2 T extra virgin olive oil, plus more for garnish
1/2 c toasted walnuts, finely chopped, plus more for garnish


Set grill to medium-high heat.

Place peppers on grill or over an open flame and broil. Pepper1
Turn and char all sides until soft and collapsed, approx. 20 min. Place in a heat-resistant container, cover tightly to steam and let cool 20 min. Pepper2
Peel charred skin. Pepper3
Discard stem and seeds. Pepper4
Use paper towel to remove black bits. Pepper5

In food processor add all ingredients except walnuts. Work into a paste; taste and adjust seasonings. Spread should have a savory-spicy-sweet balance. Transfer to a bowl, add walnuts and mix well. If too firm, add a bit of cold water and mix. Cover; chill 2 hours or overnight. Serve at room temp drizzled with olive oil and garnished with chopped walnuts.

* Aleppo pepper can be found in your Market Bulk department or spice aisle.

** Omit bread crumbs for a thinner, gluten-free spread.



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