Muhammara, or Turkish Roasted Red Pepper Spread
  • 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
  • 1 cup coarse fresh bread crumbs (from a baguette)
  • 1 cup walnuts (4 ounces), toasted
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon cumin
  • ¼ teaspoon sea salt, or to taste
  • ¼ cup Olive and Then Some extra-virgin olive oil (picual, hojiblanca, arbequina)
  • 2 tablespoons Olive and Then Some Harissa Olive Oil or Baklouti Olive Oil
  1. Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin and ¼ teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
  2. This spread is delicious with crudite, crackers, or toast.
  3. Spread can be made 3 days ahead and chilled. Bring to room temperature and drizzle with additional olive oil before serving.
Recipe by Olive and Then Some at