Muhummara is a classic condiment and dip in Lebanon, Palestine, Syria. In western Turkey it is called acuka. Other spellings are moohummara or muhammara. This spread is fabulous because it’s healthy, (I use a relatively small amount of oil in this version versus traditional versions) and so delicious you’ll want to have made more. The roasted organic red bell peppers lend the sweetness, which is balanced out with a tiny amount of red chilies and the nutty, creaminess of raw walnuts. A little splash of acid from lemon juice, and this dish delivers on complex, rich flavor.
Print
Middle Eastern Roasted Red Pepper Spread (Muhammara)
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Muhammara is a flavorful Middle Eastern spread made with roasted red bell peppers, walnuts, and a hint of chili, perfect as a dip or condiment.
Ingredients
- 6 large red bell peppers, membrane, top, and seeds removed, sliced into quarters lengthwise
- 3 tsp organic extra virgin olive oil
- 1/4 tsp sea salt plus a few pinches (or 3/8 tsp)
- freshly ground black pepper, 24 to 36 turns of a peppermill (or more)
- 2 to 3 cloves garlic
- 1 1/2 inch red Fresno chili
- 3/4 cup (180 ml) raw walnuts
- 1 tbsp (15 ml) lemon juice
- 9 leaves fresh parsley
- 6 tsp extra virgin olive oil
- Whole wheat pitas
Instructions
- Preheat oven to 400°F (200°C).
- Coat the red bell pepper slices with 3 tsp of olive oil and place them skin side up into a heavy-bottomed roasting pan.
- Place the pan in the oven and roast for 30 minutes.
- Turn the oven to broil and broil the peppers for an additional 5-10 minutes until the skins are charred and blistered.
- Remove the peppers from the oven and let them cool slightly. Peel off the skins and discard them.
- In a food processor, combine the roasted peppers, raw walnuts, lemon juice, red chili flakes, and sea salt. Blend until smooth and creamy.
- Taste and adjust seasoning with additional salt if needed.
- Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil before serving.
Notes
- Store muhammara in an airtight container in the refrigerator for up to a week.
- Serve with pita bread, crackers, or fresh vegetables.
- For a spicier version, increase the amount of red chili flakes.
- Toasting the walnuts before blending can add extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 10
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Smoky Harissa Eggplant Dip
- How to Make Hummus Without Tahini
- Farro Arugula Salad with Roasted Asparagus and Burrata
- Broccoli Onion Spread
Frequently Asked Questions
What is muhammara and where does it come from?
The article explains that muhammara is a classic condiment and dip from Lebanon, Palestine, and Syria — known as “acuka” in western Turkey. It’s a roasted red pepper and walnut spread with other spellings including moohummara. 
Why does this recipe use raw walnuts instead of toasted?
The recipe specifically calls for ¾ cup of raw walnuts. The article describes them as contributing “nutty, creaminess” — raw walnuts blend to a smoother, milder paste compared to toasted. Interestingly, the notes suggest that toasting the walnuts before blending can add extra depth if you want a more intense flavor.
Why are the peppers broiled after roasting?
After roasting 6 large red bell peppers at 400°F (200°C) for 30 minutes, the recipe switches the oven to broil for an additional 5–10 minutes until the skins are charred and blistered. The charring makes the skins easy to peel off cleanly, which is what gives the spread its smooth, sweet roasted flavor without any bitter skin.
