Roasted Red Pepper Walnut Muhammara Paste
Levantine-style paste combining charred red peppers, walnuts, and warm spices like cumin. Roast peppers until blackened and soft, then blend with garlic, olive oil, lemon juice, and balsamic vinegar into a creamy condiment. Serve chilled as a dip, spread, or accompaniment to bread and crackers.
Ingredients
- 1 lb red bell pepper, halved, seeds and membranes removed
- ½ cup walnut, whole
- 2 clove garlic, peeled
- 3 tablespoon olive oil, extra virgin
- 1 tablespoon lemon juice, fresh
- 1 teaspoon balsamic vinegar
- 1 teaspoon sweet paprika, ground
- 1 teaspoon cumin, ground
- salt(optional)
- black pepper(optional)
Instructions
- 1
Wash red peppers, halve them, remove seeds and white membranes
- 2
Arrange pepper pieces skin-side up on a baking sheet lined with parchment paper
- 3
Roast in a preheated oven until soft and the skin is charred and blackened
- 4
Transfer roasted peppers to a bowl, cover, and let cool until skin is easier to remove
- 5
Once cooled, peel away the skin
- 6
Place garlic, pepper pieces, and walnuts in a blender or food processor
- 7
Add olive oil, lemon juice, sweet paprika, cumin, salt, and pepper
- 8
Blend until smooth and creamy, adding more olive oil or lemon juice if paste is too thick
- 9
Chill before serving with bread, crackers, or as a dip
Tips
Covering the hot peppers with a bowl traps steam, making the skin easier to peel
Toast walnuts lightly before blending for deeper flavor
The consistency can be adjusted by varying olive oil or lemon juice to preference
Good to Know
Refrigerate in an airtight container for up to 5 days
Make up to 2 days ahead; flavors deepen when chilled overnight
Serve chilled with fresh bread, crackers, or pita. Can be thinned with extra olive oil to serve as a dip
Common Mistakes
Do not skip charring the pepper skins—this creates the essential depth of flavor
Do not over-blend or the paste becomes too thin; pulse until smooth and creamy