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)

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