Muhammara – A Roasted Red Bell Pepper and Walnut Spread

Muhammara - Roasted Red Bell Pepper and Walnut Dip or Chutney
Muhammara is a nutty spread made with roasted red bell pepper, toasted walnuts and pomegranate molasses. As I mentioned in the post for pomegranate molasses, I was introduced to this spread many months ago by Garima of Cafe Garima and was recently reminded of it when it was posted on Aromas and Flavours of My Kitchen.

One of the blessings of blogging is that you get to learn so much from your fellow bloggers or while  researching new things to write about. One of the discoveries for me has been middle-eastern cooking. I have already have recipes for Hummus, Falafel, Revani, Lablabi, Baba Ghanoush, Baklava, and Rob-e-Anar | Pomegranate Molasses on the blog. In fact, I made the last item just because it is an ingredient for Muhammara, which is today’s recipe.

My father who quite loves Red Bell Pepper Chutney has also fallen in love with Muhammara and eats it with everything from bread to roti to even rice. 🙂

Do try it and you will realise why!

I used the recipe at New York Times’ recipe for Muhammara (Red Pepper and Walnut Spread) as the source for my attempt.

Method to Make Muhammara

Muhammara - A Roasted Red Bell Pepper and Walnut Spread
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Muhammara is a wonderful spread, chutney or dip made with roasted red bell pepper, walnuts and pomegranate molasses.
Course: Sides
Cuisine: Middle Eastern
Servings: 23 Cup
Author: Aruna
  • 1 Large Red Bell Peppe
  • 4 Spring Onions, Scallions or Madras Onions
  • 2/3 Cup Walnuts
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Red Chilli Powder
  • 2 tbsp Pomegranate Molasses
  • 1 tsp Lemon Juice
  • 5 tbsp Olive Oil
  • 6 tbsp Bread Crumbs
  • Salt to Taste
Method 1 to Roast the Red Bell Pepper
  1. Dry the red bell pepper thoroughly.
  2. Apply a thin layer of oil.
  3. Over medium flame, roast the red bell pepper on open flame.
  4. Rotate at regular intervals for uniform roasting.
  5. Roast till the skin starts to char and blister.
  6. Let the red bell pepper cool.
  7. Cut open and discard the stem and seeds.
  8. Cut the red bell pepper into thin strips.
Method 2 to Roast the Red Bell Pepper
  1. Cut open the red bell pepper and discard the stem and seeds.
  2. Toss the red bell pepper in some olive oil.
  3. Place on a baking tray.
  4. Bake at 150C for about 20 minutes or till the bell pepper is soft.
  5. Let the bell pepper cool.
Method 3 to Roast the Red Bell Pepper (I used this method)
  1. Cut open the red bell pepper and discard the stem and seeds.
  2. Cut the bell pepper into 1" strips.
  3. In pan, heat some olive oil.
  4. Place the red bell pepper strips and let cook till they soften.
  5. Flip over and cook the other side for a couple of minutes.
  6. Let the bell pepper cool.
Toasting the Walnuts
  1. Break the walnuts into smaller pieces.
  2. In a pan, over medium heat, dry roast the walnut pieces till they start to change colour.
  3. Set aside to cool
Method to Make Muhammara
  1. Set aside about 1 tsp of small walnut pieces.
  2. If you are using madras onions, peel them.
    If you are using spring onions or scallions, cut off the ends.
  3. Grind the bell pepper, walnuts, onions, lemon juice, cumin powder, pomegranate molasses, red chilli powder, 3 tbsp olive oil and salt to a coarse paste.
  4. Add the bread crumbs and just pulse the Muhammara till the bread crumbs are incorporated.
  5. Transfer the Muhammara into a bowl.
  6. Sprinkle the walnut pieces and drizzle 1 tbsp of olive oil.
  7. Serve with Pita Bread, Lavash or Crackers.

Muhammara - Roasted Red Bell Pepper, Walnut, and Pomegranate Spread


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