Syrian Muhammara (Red Pepper and Walnut Spread)

Image of Suzan Najjar
Rated 5.0 based on 2 customer reviews
Syrian Muhammara (Red Pepper and Walnut Spread)
Syrian Muhammara (Red Pepper and Walnut Spread)


  • 2 large red bell peppers
  • ¾ cup walnuts
  • ⅓ cup diced onion
  • ¼ cup olive oil
  • 4 teaspoons pomegranate molasses
  • 2 teaspoons aleppo pepper
  • sea salt to taste


  1. Over a gas stove burner, place red bell peppers directly over flame. Using tongs to turn frequently, cook until outside is completely charred, about 20 minutes. Place charred bell peppers in a bowl and cover with plastic wrap. Set aside until cool enough to handle.
  2. Remove charred skin from red bell pepper and discard.
  3. In a food processor, combine red pepper, walnuts, diced onion, olive oil, pomegranate molasses, aleppo pepper, and walnuts; process until smooth. Season with salt.
Mealthy tip:

Add Aleppo pepper to your spice pantry. It has a mild heat level, is coarsely ground, and salt is used during the drying process. Red crushed pepper can be substituted but be sure to use less.


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(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I really like this spread! It has a great texture and delicious flavor. I didn't have pomegranate molasses, but I still love the way it turned out.

Image of Laura Griffin

Laura Griffin says:

This was a delicious dip with authentic middle eastern flavors. I used about 1 teaspoon of red crushed pepper instead of aleppo pepper, but am definitely on the hunt to find and try this ingredient.