Muhammara (Red Pepper and Walnut Spread)

I had last minute guests and no time to shop, so used what I had on hand - a jar of roasted halved red peppers, which worked great. Also didn't have pomegranate molasses on hand so tossed in some red wine vinegar and and a little honey. Added Hungarian paprika,smoked paprika, and some sriracha. It was quite tasty and everyone like it a lot.

Very good recipe. I used Aleppo pepper, which is my new favorite pepper; wonderful taste. At first taste, it seemed too salty, but it is really the complex flavors of the pomegranate molasses. Great stuff. Served it with freshly baked pita bread, hummus and baba ghanoush for a hearty lunch.

I make this all the time, it is my go-to appetizer! I always have a bottle of roasted red peppers and the pomagranite syrup in the fridge and a big bag of Costco walnuts in the freezer. I always omit breadcrumbs and just add more walnuts in vitamix for a gluten free version.

Muhammara is a favorite dish in our home. We've tried lots of versions. This recipe is our favorite. First time we've added scallions. Excellent marriage of flavors. Some reviewers say they used jarred peppers or honey or red wine vinegar in place of ingredients specified in recipe and were happy with the results. Maybe so. But those ingredients do not make this recipe. For what it's worth, we made this as written, the ingredients are staples for us, and it is delectable.

This dip came out perfectly per the recipe exactly as written! Will make again.

This is a great version of muhammarah. I am a god when I bring this out for people. I add a little more heat, less molasses, and some raw garlic. (There is a Turkish/Syrian spread called Ajika with more heat and garlic and less sweet and no scallions also excellent, so my version is somewhere inbetween.)

wonderful spread. went to the middle eastern market for the syrup and it was well worth it. complex and satisfying flavor. i made a second batch with toasted cashews as i was out of walnuts and that was just as good.

I always make this with jarred (well-drained) red peppers, which work fine. But caught short for fresh breadcrumbs recently, I used a slice of seeded rye, which instantly became my bread of choice for this recipe--the caraway seeds add a bit of flavor that almost reflects the cumin (a close relative).

This was very delicious. I am not paying six bucks for a little container of this ever again. I am already eyeing it for it's possibilities on everything bagel. And could this ever cheer up a cold turkey sandwich. So many choices.

Thank you for saying that! Everyone always comments on recipes about how "they" made it better. It's annoying to read.

This is a great recipe. We took it out on the boat, and didn’t have to worry about it being refrigerated. We didn’t have pomegranate molasses, so we use balsamic vinegar; it was delicious.

used two fresh bell peppers that I cut in half and broiled in the toaster oven for 10 minutes each

used 1/4 yellow onion in place of scallion

skipped bread crumbs - but these might be necessary if you use frozen peppers

fit nicely in my mini-prep

may come out of the processor pretty sweet, so add salt and pepper flakes to taste (maybe using meyer lemon juice also made it sweeter)

Just brought a large batch (tripled) to a Beirut/Jeddah reunion and it was a hit! This one's a keeper.

I followed the recipe and used my vitamix to blend everything. The results got raves and I love it too. One note; the second time I made it I double the recipe and although the outcome was delicious, doubling the breadcrumbs was a mistake - way too starchy. Next time I will stick with just two tablespoons of breadcrumbs.

My husband is allergic to many tree nuts, so I used a combination of peanuts and sunflower seeds rather than walnuts. It was still delicious.