Muhammara (red pepper spread)- Pomegranate walnuts

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This savoury spread is gorgeous to behold and easy to make. Paired with crunchy pomegranate walnuts makes a sweet spicy treat.


For the Muhammara

2 red bell peppers

1 cup walnuts

1 clove garlic

1 tea smoked paprika

1/2 tea red pepper flakes

pinch of salt

1 tea sumac

1 tbl olive oil

For the Pomegranate Walnuts

1 cup walnuts

1 pomegranate

1 tea lemon juice

1 tbl monk fruit


To make Muhammara

Char and clean peppers as instructed above. Blend peppers, walnuts, olive oil, garlic, spices and salt. You may need to scrape down the blender a few times to get it mixed. Sometimes a food processor can work better if the mixture is thick. Put your mixture in a bowl in the fridge.

To make Pomegranate Walnuts

Take the seeds out of the pomegranate. You may need to work over the sink as it is quite messy. Put all seeds in the blender and blend on high. Sprain the liquid. Discard pulp. In a medium size cast iron pan add walnuts, pomegranate juice, lemon juice and monk fruit. Cook on high heat until the mixture becomes thick and fully coats the walnuts, about 1 minute stirring constantly. When done place walnuts on a sheet of parchment paper, cool. To plate the spread spoon it into a nice bowl, add a layer of olive oil, some cut peppers with the walnuts on the side.


If you are not diabetic you can add in the bread. It makes for a thicker spread. For best taste, make the Muhammara Red Pepper Spread the day before. Walnuts should be made the day that you are eating them.