Muhammara Spread

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This spicy hot pepper spread has nutty undertones from the toasted walnuts. Each bite boasts an array of flavors due to the paprika, molasses, cumin, and garlic.

Nutritional info
per serving

Calories 114
Fat 9g
Saturated fat 1g
Carbohydrates 7g
Sodium 159mg
Fiber 2g
Protein 2g
Cholesterol 0mg

Muhammara Spread

2 cups
Prep time: Cook time: Total time:


  • 2 large red bell peppers
  • 1[1/2] cups walnuts
  • [1/4] cup plain breadcrumbs
  • 1 TB. crushed red pepper flakes
  • 3 cloves garlic
  • 3 TB. lemon juice
  • 3 TB. pomegranate molasses
  • 1 TB. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • [1/2] tsp. ground black pepper
  • 2 TB. extra-virgin olive oil


Preheat a grill top or a grill to medium heat.

Place red bell peppers on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place peppers on a plate, cover with plastic wrap, let cool for 10 minutes.

Preheat the oven to 450ºF.

When peppers are cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalks and seeds.

Spread walnuts evenly on a baking sheet, and bake for 7 minutes or until they're lightly toasted. Be sure not to burn them.

In a food processor fitted with a chopping blade, blend roasted red bell peppers, toasted walnuts, breadcrumbs, crushed red pepper flakes, garlic, lemon juice, pomegranate molasses, paprika, cumin, salt, black pepper, and extra-virgin olive oil for 2 minutes or until well combined, intermittently scraping down the sides of the food processor bowl with a rubber spatula.

Serve cold or at room temperature.

Mediterranean Morsel
Pomegranate molasses made of pomegranate seeds that have been cooked down. It's tangy and pungent. You usually can find it in the ethnic cuisine aisle of your local grocery store or at your local Turkish, Greek, or Middle Eastern market.

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