Spicy Red Pepper and Walnut Spread

Mouhamarra (moo-hum-ma-ra)


Preparation info

  • Difficulty


  • Serves

    8 to 10

    (About 1 pint )

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

This flavorful spread is a great addition at any gathering. The spicy bite from the cayenne pepper combined with the sweet flavor of the roasted red bell pepper will both gratify and titillate your taste buds. Offer with toasted pita bread, crackers, or fresh vegetables. Your friends and family will love this one.


Specialty Ingredients

  • Dibs ruman (pomegranate molasses), found at specialty markets or online.

For the Spread

  • ½ cup coarsely chopped roasted red bell pepper (drained), store-bought or prepared fresh
  • ¼ cup finely chopped yellow onion
  • 2 cups finely ground walnuts
  • ½ cup seasoned bread crumbs
  • ½ teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • 2 tablespoons dibs ruman
  • ¼ cup tomato paste
  • ½ cup extra-virgin olive oil

Special equipment

A food processor.


Prepare Ahead

You can prepare it several days in advance and refrigerate.

To Prepare the Spread

Place the bell pepper and onion in a food processor fitted with a metal blade and process to a pulp. Scrape down the sides with a spatula a couple of times. Add the remaining ingredients, and pulse several times until well combined. The spread should retain the texture of ground walnuts, with a paste-like consistency. Refrigerate for at least 2 hours prior to serving.

To Serve

Spread over a flat serving dish and smooth out the top. Use the rounded top of the back of a spoon to make indentations in the spread, and the tines of a fork to make a border around the perimeter. Garnish with diced roasted red bell pepper, walnuts, and parsley.