California Walnut Muhammara

California Walnut Muhammara

Total Time

10 Mins






A simple Mediterranean sweet red pepper spread with just a hint of spice.
Great as a dip for bread or crudité.


  • 1 cup California walnuts, toasted

  • 1 (16-oz.) jar roasted red peppers

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons tomato paste

  • 1 tablespoon red wine vinegar

  • 2 teaspoons paprika

  • 1 teaspoon minced garlic

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon kosher salt, or to taste

  • Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)


  1. Place walnuts in a food processor and process until they become thick and smooth like walnut butter.

  2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.

  3. Add to the food processor with remaining ingredients and puree until smooth.

  4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

  5. NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.


  • Calories: 150 cal
  • Total Fat: 15 g
  • Saturated Fat: 1.5 g
  • Polyunsaturated Fat: 6.66 g
  • Monounsaturated Fat: 6.054 g
  • Cholesterol: 0 mg
  • Sodium: 230 mg
  • Carbohydrates: 7 g
  • Dietary Fiber: <1 g
  • Total Sugars: 3 g
  • Protein: 2 g
  • Vitamin D: 0 mcg
  • Calcium: 45 mg
  • Iron: 1 mg
  • Potassium: 110 mg
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