Muhammara

Name: Muhammara
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Middle Eastern
Ingredients: 3 large red bell peppers, cored/seeded/sliced Red Pepper; 1 tsp granulated sugar (4 g) Sugar; kosher salt (1 tsp used in roasting) (5 ml) Salt; 1 tsp canola oil (5 ml) Canola Oil; 1 cup / 100 g walnut halves and pieces Walnuts; 1/4 tsp Aleppo pepper (1.25 ml) Aleppo; 1 tsp ground cumin (5 ml) Cumin; 1 Tbsp fresh lemon juice (15 ml) Lemon Juice; 1 1/2 Tbsp pomegranate molasses (22.5 ml) Pom Molasses; 2 Tbsp extra-virgin olive oil (30 ml) Olive Oil

Independent adaptation of a publicly published José Andrés recipe. Not affiliated with, sponsored by, or endorsed by José Andrés.

DIP · PITA & MEZZE SPREADS

In the published recipe, this is the dip for Zaytinya reprint.

Andrés's muhammara, a walnut-pepper dip.

On the jar

MUHAMMARA

Method: blend
Yield: about 1¾ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Salt 5 mlCanola Oil 5 mlAleppo 1 mlCumin 5 mlLemon Juice 15 mlPom Molasses 23 ml

Ingredients

Red Pepper3 large red bell peppers, cored/seeded/sliced
Sugar1 tsp granulated sugar (4 g)
Saltkosher salt (1 tsp used in roasting) (5 ml)
Canola Oil1 tsp canola oil (5 ml)
Walnuts1 cup / 100 g walnut halves and pieces
Aleppo1/4 tsp Aleppo pepper (1.25 ml)
Cumin1 tsp ground cumin (5 ml)
Lemon Juice1 Tbsp fresh lemon juice (15 ml)
Pom Molasses1 1/2 Tbsp pomegranate molasses (22.5 ml)
Olive Oil2 Tbsp extra-virgin olive oil (30 ml)

Where it sits

One of 50 dips in the catalog, with 10 ingredients against a median of 7.

The acid here is lemon juice. In this category chefs also reach for lime juice (7 recipes), rice vinegar (3), and white wine vinegar (2).

The fat here is canola oil and olive oil. In this category chefs also reach for sesame oil (2 recipes) and peanut oil (2).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Muhammara wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

Sangría Vinaigrette★ STARRED KITCHENOn the jar: SANGRIA
Fattoush Pomegranate-Sumac Vinaigrette★ STARRED KITCHENOn the jar: FATTOUSH
Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Adapted from a José Andrés recipe (Jose Andres / Cooks Without Borders (Zaytinya reprint)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jose Andres / Cooks Without Borders (Zaytinya reprint) (published as “Muhammara”). Full citation lives in Provenance.

Companion jar