Originating from Aleppo, this red pepper and walnut spread—known as muhammara—brings together centuries of Middle Eastern culinary tradition in one vibrant, deeply flavored paste.
Straining the bell pepper and onion mixture through a cheesecloth-lined fine mesh strainer removes excess moisture, ensuring a thick yet spreadable muhammara. Finely ground panko (instead of regular breadcrumbs) helps thicken the dip without turning it dense or pasty.Letting the dish rest for an hour deepens and melds the flavors beautifully.
Mezze is much more than just a collection of small dishes—it’s a relaxed, communal feast. While hummus is already popular in the West, muhammara, which comes from Aleppo, has quickly become a favorite as well. Made from red bell peppers, raw onions, walnuts, pomegranate molasses, olive oil, and warm spices like Aleppo pepper, cumin, coriander, and allspice, its bright color reflects its name — derived from the Arabic ḥamra, meaning “red.” I grew up in Amman, Jordan, where restaurants serve a wide variety of mezze. My family’s favorites: my dad's was hummus, my mom’s mutabal, my sister’s kibbeh… and mine? Muhammara. I’d tug at my mother’s sleeve and whisper, “Did you order the muhammara?” She’d always get two. Mezze usually comes before grilled meats. The table would fill with dips, garnished with herbs, bright red pomegranate arils, and streams of olive oil, along with tiny savory pastries, fried kibbeh, and warm pita. And I’d always insist, “Don’t clear the muhammara — it’s perfect with the kebabs to come.”ḥamra, meaning “red.”
Though some recipes roast peppers for smoky depth, the version I grew up with uses fresh, unroasted peppers—yielding a bright, punchy flavor. To achieve silky texture, peppers and onions are processed finely. Because they’re watery, thorough draining is essential—otherwise, the muhammara turns soupy.
Finely processing panko breadcrumbs thickens the dip without clumping—panko’s open crumb absorbs moisture light-footedly.
After mixing in the olive oil, pepper paste, molasses, lemon juice, salt, and spices, the dip rests for at least an hour. Impatient? Resist—this pause transforms the flavor.
I’ve yet to meet anyone who tries muhammara and isn’t enamored. Its bold medley—tangy pomegranate, nutty walnuts, olive-oil richness, gentle spice and red-bell vibrance—dares you to get creative. Of course, olive oil + pita is classic. But feel free to spread it on sandwiches, swirl it into pasta, pair with grilled meats or fish—wherever your muhammara-loving instincts lead.
Prep time: 45 mins
Chill time: 60 mins
Total time: 105 mins
Makes: Serves 8
1 cup (113 g) + 2 Tbsp walnuts, unroasted, divided
½ cup (43 g) panko breadcrumbs
2 lb (907 g) red bell peppers, seeded & chopped
1 small yellow onion (170 g), chopped
⅓ cup (80 ml) extra-virgin olive oil, plus more for drizzling
¼ cup + 1 tsp mild red pepper paste
¼ cup (60 ml) pomegranate molasses
2 tsp fresh lemon juice
2¾ tsp Diamond Crystal kosher salt (or half volume table salt)
1½ tsp ground coriander
1½ tsp ground cumin
1 tsp Aleppo pepper
½ tsp ground allspice
¼ tsp black pepper
Optional: 2 Tbsp pomegranate seeds, mint sprig, pita bread
Finely process the walnuts in a food processor (not into paste), transfer to a bowl.
Process panko until fine, add to the walnut bowl.
Finely process peppers; strain through cheesecloth for ~30 min, pressing to remove liquid.
4.Return drained peppers to walnuts; add oil, pepper paste, molasses, lemon juice, salt & spices. Mix, cover, chill 1 h.
Serve with olive oil drizzle, walnut halves, pomegranate, mint, and pita.
Special Equipment: Food processor, cheesecloth-lined fine strainer, rubber spatula.
Notes:
Double or halve easily; process peppers/onions in batches.
Use pure pomegranate molasses, no added sugar.
Red pepper paste can also be found in Greek or Turkish markets.
Substitute Aleppo pepper with ¾ tsp sweet paprika + ⅛ tsp cayenne.
Make-Ahead & Storage: Keeps 1 week refrigerated in airtight container.
