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The Recipe · No.417 · Muhammara

Muhammara, and where to source it

Muhammara — 5best2buy.com 5BEST2BUY.COM Muhammara Levantine 5best2buy.com

Muhammara balances three loud flavors — sweet roasted peppers, tannic walnuts and sour-sweet pomegranate molasses — so taste as you go and adjust the molasses last. Toast the walnuts hard; raw ones taste flat and pasty in the blend. Char the peppers until the skins blacken so they slip off and leave you smoky flesh, not watery raw pepper.

By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook30 min
Makes2 cups
CuisineLevantine
Cost$$
Vegan
Contains  gluten · tree nuts
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for 2 cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Walnuts
The body of the dip; toast until fragrant so they taste sweet, not bitter.
1.5 cupsrecommended
Source it →
Aleppo pepper
Adds warmth and color; a pinch of cumin rounds it out.
2 tsprecommended
Source it →
Olive oil
Blended in and drizzled on top; use a fruity finishing oil.
1/3 cuprecommended
Source it →
Bread
Toasted crumbs thicken the dip and give it structure.
1/2 cuprecommended
Source it →
Red bell peppers
Roasted and peeled; their smoky sweetness is the base.
3 largerecommended
Local / market
Pomegranate molasses
The sour-sweet backbone; add it last and taste to balance.
2 tbsprecommended
Source it →
The Rundown
Greedometer ●●●●● Squeaky clean
About as virtuous as dinner gets.
EffortSome doing
Cook it with
GrillSheet panNo-cook
The Method
  1. Char the peppersRoast peppers over flame or at 450°F until the skins blacken, then steam covered 10 minutes and peel.
  2. Toast the walnutsToast walnuts in a dry pan until fragrant and lightly browned, 5 minutes, then cool.
  3. BlendPulse peppers, walnuts, breadcrumbs, Aleppo and olive oil into a coarse paste — leave some texture.
  4. BalanceStir in pomegranate molasses a spoon at a time, tasting until sweet, sour and smoky sit even.
  5. ServeSpread on a plate, drizzle with oil, and scoop with warm bread.
The Toolkit

Food processor · Rimmed sheet pan · Dry skillet · Rubber spatula

Straight Answers
Can you freeze Muhammara? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Muhammara ahead of time? — Yes

Yes — it keeps in the fridge for several days; stir or shake it before serving.

Is Muhammara gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).

Is Muhammara vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Community Notes

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© 2026 5best2buy.com · Recipe No.417

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