Lebanese Muhammara — Red Pepper Dip with Walnuts and Pomegranate
Muhammara is a staple of Lebanese mezze, a vibrant dip that marries the smoky sweetness of roasted red peppers with the richness of walnuts and the sweet tartness of pomegranate molasses. You'll love its texture—both creamy and slightly crunchy—lifted by a hint of cumin and Aleppo pepper. It's the perfect answer to the question: what are the best Lebanese mezze recipes? This wonder is one of them, alongside hummus and mutabal. By the way, did you know that Lebanese hummus is often distinguished by a smoother texture and a generosity of tahini and lemon? Here, no chickpeas, but an explosion of flavors that evokes the Levantine sun. Serve it as a starter or appetizer and watch your guests delight.
Ingredients
- Roasted red peppers (jarred or fresh)300 g
- Shelled walnuts150 g
- Breadcrumbs50 g
- Pomegranate molasses (dibs romman)2 tbsp
- Ground cumin1 tsp
- Aleppo pepper (or sweet paprika)1 tsp
- Extra virgin olive oil4 tbsp
- Fresh lemon juice1 tbsp
- Fine salt1/2 tsp
- Fresh pomegranate seeds2 tbsp (optional)
Instructions
- 1
If using fresh peppers, roast them in the oven or over a flame until the skin blackens, then let cool, peel, and remove seeds. Otherwise, drain and pat dry the jarred peppers.
- 2
In a food processor, coarsely chop the walnuts. Add the peppers, breadcrumbs, pomegranate molasses, cumin, Aleppo pepper, lemon juice, and salt. Pulse until you get a thick but creamy texture.
- 3
While processing, gradually pour in the olive oil until the mixture is smooth. Taste and adjust seasoning.
- 4
Transfer the dip to a serving bowl, smooth the surface with the back of a spoon.
- 5
Garnish with fresh pomegranate seeds and a drizzle of olive oil. Serve with warm pita bread or crudités.
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