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A popular meze made from breadcrumbs, walnuts, and Aleppo peppers Muhammara makes for a delicious spicy sweet dip or spread.
Course Appetizer, Condiments & Pickles, Snacks
Cuisine Middle Eastern
Level Beginner
Main Ingredient Nuts
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 medium


  • 1 cup unseasoned breadcrumbs
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons tahini
  • 1/2 cup walnuts (60 grams)
  • 270 grams red bell peppers (2 small peppers)
  • 1/8 small red onion
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon Syrian chili paste (to taste)
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon salt


  1. Place the breadcrumbs in a bowl along with the olive oil and tahini, stir to combine, then cover and leave it at room temperature overnight for the oil to soak into the breadcrumbs.
  2. The next day, roast the walnuts on a baking sheet in a 350 degree oven until golden brown. Be careful not to burn them. Add the walnuts to a food processor and pulse until they're about the texture of the breadcrumbs. Add the walnuts to the breadcrumbs.
  3. Remove the seeds and stems from the peppers and then roughly chop. Add the peppers to the food processor along with the onion, chili paste and tomato paste. Pulse until the peppers and onions are finely minced but not fully pureed.
  4. Add the pepper mixture along with the pomegranate molasses, cumin and salt to the breadcrumbs. Stir the mixture to combine. Adjust the pomegranate molasses and salt to taste.

  5. To serve, spread the muhammara in a plate or shallow bowl. Make a swirl pattern on top and drizzle with olive oil.