Turkish Red Pepper Spread

May/June 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.5 (19 votes)

Enriched with walnuts and olive oil, a jar of roasted peppers quickly turns into muhammara, a spread from southeast Turkey. Serve on Toasted Pita Crisps or crisp sesame crackers

"Love this recipe! I make it regularly with peppers that i've picked up from the local fruit and veg at half price. Very tasty, and healthy too! Our favourite dip. "
Turkish Red Pepper Spread

Makes: About 3/4 cup

Active Time:

Total Time:


  • 1/4 cup chopped walnuts
  • 1 7-ounce jar roasted red peppers, rinsed
  • 1/2 cup fresh breadcrumbs, (see Tip)
  • 1 large clove garlic, crushed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice, or to taste
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon crushed red pepper
  • Salt


  1. Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  2. Combine all ingredients in a food processor and process until smooth. Adjust seasoning with more lemon juice and salt, if desired.

Tips & Notes

  • Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.


Per tablespoon: 41 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 115 mg sodium; 14 mg potassium.

Exchanges: 1/2 vegetable, 1/2 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner