Lebanese Muhammara is a bold and flavorful Middle Eastern dip made from roasted red peppers, walnuts, olive oil, garlic, and pomegranate molasses. Originating in the Levant and popular across Lebanon and Syria, this vibrant red spread offers a perfect balance of smoky sweetness and mild spice. Muhammara is often served as part of a mezze platter alongside hummus, baba ghanoush, or warm pita bread, and is cherished for its unique flavor and rich, smooth texture.
Ingredients
| Red Bell Peppers, large | 3 (about 600-700g) |
|---|---|
| Walnuts, raw | 1 cup (100-120g) |
| Fresh breadcrumbs | ½ cup (about 40-50g) |
| Pomegranate Molasses | 2-3 tablespoons |
| Extra Virgin Olive Oil | 3-4 tablespoons + extra for drizzle |
| Garlic clove, large | 1 |
| Cumin, ground | 1 teaspoon |
| Aleppo Pepper flakes (or mild red chili flakes) | 1 teaspoon |
| Lemon juice, fresh | 1 teaspoon |
| Salt | ½ - 1 teaspoon (or to taste) |
| Black pepper, freshly ground | ¼ teaspoon (or to taste) |
Cooking Steps
Roast the Red Bell Peppers
- Oven Method: Preheat your oven to 400°F (200°C). Wash the bell peppers and place them whole on a baking sheet. Roast for 30-40 minutes, turning occasionally, until the skins are charred and blistered and the peppers are soft.
- Stovetop/Grill Method: Place peppers directly over a gas burner flame, or on a grill, turning with tongs until the skin is completely blackened and blistered all over.
- Once roasted, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid, or place them in a paper bag and seal it. Let them steam for 10-15 minutes. This helps loosen the skins.
- Once cool enough to handle, peel off the charred skins. Discard the stems and seeds. Roughly chop the roasted pepper flesh.
Toast the Walnuts & Breadcrumbs
- While the peppers are cooling, toast the walnuts. Place the raw walnuts in a dry skillet over medium heat, or spread on a baking sheet in a preheated oven (around 350°F/175°C) for 5-7 minutes, stirring frequently, until they are fragrant and lightly golden. Be careful not to burn them. Let them cool.
- In the same dry skillet (or a separate one), lightly toast the breadcrumbs over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Set aside to cool.
Assemble and Blend the Muhammara
- In the bowl of a food processor, add the roasted and peeled red bell peppers, toasted walnuts, toasted breadcrumbs, minced garlic, pomegranate molasses, 3 tablespoons of extra virgin olive oil, ground cumin, Aleppo pepper flakes, fresh lemon juice, salt, and black pepper.
- Pulse the mixture several times until all ingredients are well combined and a coarse, slightly chunky paste forms. Muhammara should have some texture, not be entirely smooth like hummus. Scrape down the sides of the bowl as needed.
- With the food processor running, gradually add the remaining 1 tablespoon of olive oil (if needed) until the mixture reaches your desired consistency.
- Taste and adjust seasonings: This is crucial! Add more salt, pepper, lemon juice, pomegranate molasses, or Aleppo pepper to suit your preference. The balance of sweet, tangy, and savory is key.
Chill and Serve
- Transfer the Muhammara to a serving bowl.
- Cover and refrigerate for at least 30 minutes (or preferably 1-2 hours) to allow the flavors to meld and deepen. Muhammara tastes even better as it sits.
- Before serving, bring the Muhammara to room temperature for the best flavor and texture.
- Garnish with a drizzle of extra virgin olive oil, a sprinkle of chopped walnuts or pistachios, fresh parsley or mint, and a few pomegranate seeds for a burst of color and flavor.
- Serve with warm pita bread, pita chips, fresh vegetables (cucumber, carrots, bell pepper strips), or as part of a mezze platter. It's also delicious spread on sandwiches or as a sauce for grilled meats.
Extra Tips for Perfect Muhammara
- Roasting Peppers: Roasting your own peppers provides a depth of flavor that jarred peppers often lack. The charring adds a subtle smoky note.
- Don't Over-Process: Muhammara is not meant to be silky smooth. A slightly rustic, textured consistency is traditional and enjoyable.
- Pomegranate Molasses: This ingredient is non-negotiable for authentic Muhammara. It provides the unique sweet and tart balance. Look for it in Middle Eastern markets or well-stocked grocery stores.
- Aleppo Pepper: If you can't find Aleppo pepper, a mix of half regular red pepper flakes and half paprika can be a decent substitute, though Aleppo has a unique fruity sweetness.
- Taste, Taste, Taste! Adjusting salt, tang (lemon/pomegranate molasses), and spice to your liking is essential.
- Storage: Muhammara can be stored in an airtight container in the refrigerator for up to 5-7 days. Drizzle a little olive oil on top before storing to keep it fresh.
Nutritional Value
(per serving, based on 6 servings, varies with ingredients)
| Calories | 150-200 kcal |
|---|---|
| Protein | 4-6 grams |
| Fat | 12-18 grams |
| Carbohydrates | 10-15 grams |
| Fiber | 3-5 grams |
Benefits
- ✅ Rich in Antioxidants: Red peppers and pomegranate molasses are packed with vitamins C and E, which help protect against oxidative stress.
- ✅ Heart-Healthy Fats: Walnuts and olive oil provide omega-3 fatty acids and monounsaturated fats that support cardiovascular health.
- ✅ High in Fiber: Contributes to better digestion and a feeling of fullness.
- ✅ Naturally Vegan and Gluten-Free: A perfect appetizer or snack for various dietary preferences.
- ✅ Versatile Usage: Can be used as a dip, sandwich spread, or topping for grilled meats and vegetables.
Lebanese Muhammara is more than just a dip—it's a celebration of bold Middle Eastern flavors and wholesome ingredients. Its silky texture, smoky-sweet taste, and nutritional value make it a standout addition to any mezze table or appetizer spread. Whether you're preparing a light snack, hosting guests, or elevating your daily meals, muhammara delivers both flavor and nourishment.
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