Name: Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 3 roasted red bell peppers; ½ cup bread crumbs, fresh or store-bought; ½ cup walnuts; 2 tablespoons extra-virgin olive oil; 1½ tablespoons pomegranate molasses*; 1 garlic clove; 1 teaspoon fresh lemon juice; 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes; ½ teaspoon ground cumin; Freshly ground black pepper, to taste; Fresh mint, for garnish; Pita bread, for serving; *If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons lemon juice.

If you’re on the hunt for a spread that’s bursting with flavor, super versatile, and downright addictive, you need to try this Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe. I absolutely love how this rich, smoky, sweet, and tangy spread comes together in just minutes and elevates any snack or meal. Trust me, once you taste this vibrant Middle Eastern gem, you’ll be hooked – and I’m here to guide you through every step to make sure it turns out beautifully every time.

❤️

Why You’ll Love This Recipe

Quick and Easy: You can whip this up in under 10 minutes, making it perfect for busy weeknights or last-minute guests.
Bold and Balanced Flavors: The combination of roasted peppers, walnuts, and pomegranate molasses creates a delicious sweet, smoky, and tangy harmony.
Versatile and Crowd-Pleasing: Use it as a dip, spread, or sauce – great with pita, veggies, grilled meats, or sandwiches.
Make Ahead Friendly: It stores really well, so you can prepare it in advance and enjoy the flavors deepening over time.

A white bowl filled with a thick, textured red dip that has small chunks and a slightly uneven surface, topped with whole chickpeas and fresh green mint leaves scattered across the top. A woman's hand is holding a piece of pita bread dipped into the edge of the bowl, the bread has a light brown, rough texture. To the upper right, there is a basket with pieces of pita bread lined with a blue and white cloth. Below the bowl, there is a plate with sliced green cucumbers and light yellow artichoke hearts. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Muhammara roasted red pepper and walnut spread, Middle Eastern walnut spread with pomegranate molasses, flavorful roasted pepper and walnut dip, easy Muhammara recipe, versatile Middle Eastern spread

Ingredients You’ll Need

This recipe calls for simple ingredients that come together to create magic. Each component plays a role to build a texture and flavor profile that’s rich and unforgettable. Before you start, you might want to trade your walnuts for fresher ones and pick up some good-quality pomegranate molasses – it really makes a difference.

Flat lay of three roasted red bell peppers with their vibrant, slightly charred skin, a small heap of fresh golden bread crumbs, a cluster of whole walnuts showing their textured shells, a few glistening drops of extra-virgin olive oil pooling beside a rustic garlic clove, a small bowl of deep, dark pomegranate molasses, a wedge of fresh lemon shining with bright yellow flesh, scattered Aleppo pepper flakes adding a touch of red spice, and fresh mint leaves with their bright green color placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Muhammara roasted red pepper and walnut spread, Middle Eastern walnut spread with pomegranate molasses, flavorful roasted pepper and walnut dip, easy Muhammara recipe, versatile Middle Eastern spread

Roasted Red Bell Peppers: If you can’t find them already roasted, roasting fresh ones at home is easy and amps up the flavor.
Bread Crumbs: Using fresh breadcrumbs gives a nice texture; I sometimes swap store-bought when I’m in a pinch.
Walnuts: Toast them lightly for a nuttier taste – I discovered this trick recently and it really enhances the spread.
Extra-Virgin Olive Oil: Adds richness and smoothness; use your favorite quality brand here.
Pomegranate Molasses: The star of the show for that tangy sweetness – if you don’t have it, I’ll share a great substitute below.
Garlic Clove: Just one is enough to add depth without overpowering.
Fresh Lemon Juice: Adds brightness and balances the sweetness.
Aleppo Pepper or Red Pepper Flakes: For a mild heat and a lovely peppery aroma.
Ground Cumin: Warms the flavors up with its earthy notes.
Freshly Ground Black Pepper: Adds subtle spice and freshness.
Fresh Mint (for garnish): I love how it adds a cool contrast at the end.
Pita Bread (for serving): The perfect vehicle for scooping and enjoying every bite.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this recipe is—you can tweak it to match your taste buds or whatever you have on hand. Over time, I’ve played around with it and found a few variations worth sharing so you can make it truly yours.

Nut-Free Version: Replace walnuts with roasted sunflower seeds or pumpkin seeds for a similar crunch without nuts.
Heat Adjustment: Swap Aleppo pepper for more or less chili flakes depending on your spice tolerance—I keep it mild for my family, but like a kick when entertaining friends.
Sweetness Swap: If you can’t find pomegranate molasses, I sometimes use a mix of maple syrup and extra lemon juice for that sweet-tart balance.
Smokier Taste: Add a pinch of smoked paprika if you want to deepen the smoky flavors without extra roasting.

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

Step 1: Gather and Prep Your Ingredients

Start by making sure your roasted red peppers are peeled and roughly chopped—if you roasted them yourself, peeling the skin off while they’re warm is easier. Toast walnuts lightly in a dry skillet just until they smell fragrant, then let them cool. Having fresh breadcrumbs ready helps the texture, so if you’re using store-bought, make sure they’re not too dry.

Step 2: Blend it All Together

Pop the roasted peppers, walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and freshly ground black pepper into your food processor. Pulse everything until creamy but still a bit textured—you want it spoonable but not totally smooth. Taste and adjust seasoning—sometimes I add a little more lemon or molasses to hit the perfect sweet-tart balance.

Step 3: Finish and Serve

Transfer your muhammara to a bowl, then sprinkle fresh mint leaves on top to bring a fresh contrast. Serve with warm pita bread or raw veggies for dipping. I like to make a double batch because leftovers are fantastic for sandwiches or dolloped on roasted chicken.

👨‍🍳

Pro Tips for Making Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe

Toast the Walnuts: Toasting walnuts before adding them enhances their flavor and adds a subtle crunch—don’t skip this!
Adjust Sweetness Gradually: I often add pomegranate molasses a tablespoon at a time because it has a strong flavor; tasting as you go helps you get the balance just right.
Avoid Over-Processing: Keep the texture slightly coarse for the best mouthfeel; over-blending can make it too pasty.
Use Fresh Ingredients: Fresh lemon juice and good quality olive oil make a noticeable difference in freshness and brightness.

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

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

Garnishes

When it comes to garnishing, I’m a big fan of fresh mint leaves—it lights up the entire dish with a cooling note. Sometimes, I sprinkle a little extra drizzle of olive oil or a few crushed walnuts on top for added texture and visual appeal. A pinch of sumac or a few pomegranate seeds can also add a beautiful pop of color and tartness.

Side Dishes

This spread shines when paired with warm, fluffy pita bread for dipping. I also love serving it alongside grilled meats like chicken or lamb, fresh sliced cucumbers, or even as part of a mezze platter with hummus and olives. It’s perfect for adding a punch of flavor to simple roasted vegetables too.

Creative Ways to Present

For special occasions, I sometimes serve muhammara in little ramekins with pita chips arranged around them, garnished with pomegranate seeds and sprigs of mint. You can even spread it on crostini topped with crumbled feta for an elegant appetizer. I remember bringing this to a dinner party, and it quickly disappeared off the platter!

Make Ahead and Storage

Storing Leftovers

Muhammara stores beautifully in an airtight container in the fridge for up to a week. I like to smooth the top with a spoon and drizzle a tiny bit of olive oil over it before sealing to help keep it fresh and prevent oxidation. Just give it a quick stir before serving again.

Freezing

I haven’t personally frozen muhammara often, but I’ve read that it freezes well if placed in a freezer-safe container. When thawing, let it come to room temperature slowly in the fridge and stir well to reincorporate any separated oils. Freshen it up with a squeeze of lemon if needed.

Reheating

This spread is typically enjoyed cold or at room temperature, so no reheating needed. Just bring it out of the fridge about 20 minutes before serving so the flavors come through fully. If you want it a little warmer, I gently warm pita on the stove or in the oven rather than the muhammara itself.

FAQs

Can I make Muhammara without a food processor?

Absolutely! If you don’t have a food processor, finely chop the roasted red peppers and walnuts by hand or use a mortar and pestle for an authentic texture. It’ll take more time but the flavors are just as wonderful.
What can I use if I don’t have pomegranate molasses?

If you can’t find pomegranate molasses, mix 2 teaspoons maple syrup with an extra 2 teaspoons fresh lemon juice to mimic that sweet-tart flavor. It’s not exact but works really well in a pinch.
Is Muhammara spicy?

Muhammara has a gentle heat from Aleppo pepper or red chili flakes, but it’s not overwhelmingly spicy. You can easily adjust the spice level by adding more or less pepper depending on your preference.
How long does Muhammara last in the refrigerator?

Stored in an airtight container, muhammara stays fresh in the fridge for about 5 to 7 days. Always check for any off smells or mold before eating, but mine rarely lasts that long with my family around!

Final Thoughts

Sharing this Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe feels like sharing a little treasure from my kitchen. It’s one of those recipes that makes entertaining easier and everyday meals more exciting. I guarantee once you try it, you’ll find yourself reaching for it on toast, as a dip, or slathered on grilled meats. Give it a whirl—I can’t wait to hear how much you love it as much as my family does!