Lebanese Red Pepper and Walnut Dip (Muhammara)
This Lebanese red pepper and walnut dip, known as muhammara, is a true burst of Levantine flavors. Its velvety texture and smoky, sweet, slightly spicy taste evoke cozy gatherings around a mezze spread. Perfect with pita bread or crunchy vegetables, it comes together in no time. Wondering what are typical Lebanese dishes? Beyond hummus and tabbouleh, this muhammara is a mezze classic. What sets it apart from other dips? The pomegranate molasses adds an irresistible tangy sweetness. A must-try!
Ingredients
- red bell peppers3
- walnuts100 g
- breadcrumbs (gluten-free if desired)50 g
- pomegranate molasses2 tablespoons
- lemon juice2 tablespoons
- olive oil3 tablespoons
- ground cumin1 teaspoon
- salt1/2 teaspoon
- Aleppo pepper (or smoked paprika)1 teaspoon
- garlic2 cloves
Instructions
- 1
Preheat oven to 200°C. Cut peppers in half, remove seeds, and place skin-side up on a baking sheet. Roast 20 minutes until skin blackens. Let cool under a towel, then peel easily.
- 2
In a dry skillet, toast walnuts over medium heat for 3-4 minutes, stirring. Let cool.
- 3
In a food processor, blend peeled peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, olive oil, cumin, salt, Aleppo pepper, and garlic. Process until smooth and homogeneous.
- 4
Taste and adjust seasoning: add more molasses for a sweet-sour note, or more pepper for heat.
- 5
Transfer to a bowl, drizzle with olive oil, and garnish with chopped walnuts. Serve at room temperature with pita bread or crudités.
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