This spread is a great way to showcase the flavors of tahini and roasted peppers. Thank you to our friends at Seed + Mill for the recipe.

Recipe by Rachel Simons


3 large peppers (either red or yellow)
1 cup toasted/chopped walnuts
½ cup panko bread crumbs (or regular if you can’t find panko)
1 Tbsp tahini
2 Tbsp olive oil
Juice of ½ lemon
2 tsp date syrup (or pomegranate syrup or maple if you can’t find Date/Pom)
½ tsp smoked paprika (or regular if you can’t find smoked)
2 tsp Aleppo pepper (or chili flakes if you can’t find Aleppo)
Pinch of salt, to taste


  1. Preheat oven to 375°.
  2. Place a rack in upper third of oven and heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until skins are blackened and flesh is softened, 12–15 minutes.
  3. Transfer peppers to a plastic bag sealed tight and allow to steam for approx. 10 minutes (this step will make it far easier to remove the pepper skin).
  4. Remove skins from peppers and scrape out seeds.
  5. Place peppers, breadcrumbs, lemon juice, oil, Aleppo pepper, tahini, paprika, toasted walnuts, and date syrup in a food processor until mostly smooth; season with salt.
  6. Transfer muhammara to a small bowl; drizzle with more date syrup, and top with extra chopped walnuts and a drizzle of extra olive oil.