Authentic Lebanese Muhammara (Spicy Red Pepper & Walnut Dip) Recipe
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Learn how to make muhammara, a flavorful Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses. This spicy, tangy, and nutty sauce is perfect for dipping, spreading, or serving alongside grilled meats and fresh pita.
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Ingredients
- •2 large red bell peppers (about 1 pound/450g)
- •1 cup walnut halves (100g), lightly toasted
- •1/2 cup fresh breadcrumbs (from about 2 slices rustic bread)
- •2 tablespoons pomegranate molasses
- •2 tablespoons extra-virgin olive oil, plus more for drizzling
- •1 tablespoon tomato paste
- •2 garlic cloves, minced
- •1 teaspoon Aleppo pepper (or 1/2 tsp hot paprika + 1/2 tsp sweet paprika)
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt (plus more to taste)
- •Juice of 1/2 lemon (about 1 tablespoon)
Instructions
- 1
Preheat your oven broiler. Place the red bell peppers on a foil-lined baking sheet and broil, turning occasionally, until the skins are blistered and charred all over (about 10-15 minutes).
- 2
Transfer the hot peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes, then peel off the skins, remove the stems and seeds.
- 3
While the peppers are roasting, lightly toast the walnuts in a dry skillet over medium heat for about 4-5 minutes, stirring often until fragrant. Let cool.
- 4
Add the peeled roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, tomato paste, garlic, Aleppo pepper, cumin, salt, and lemon juice to a food processor.
- 5
Pulse until a thick, coarse paste forms. Scrape down the sides as needed. For a smoother dip, process longer; for a chunkier texture, pulse briefly.
- 6
Taste and adjust seasoning: add more lemon for brightness, salt for flavor, or pomegranate molasses for tang and sweetness, as desired.
- 7
Spoon the muhammara into a serving bowl. Drizzle with a little extra olive oil and garnish with extra walnuts or a sprinkle of Aleppo pepper if you like.
- 8
Serve at room temperature with warm pita bread, crackers, grilled vegetables, or as part of a mezze platter.
Tips & Variations
Pro Tips
- • For best flavor, use fresh, high-quality walnuts and pomegranate molasses.
- • If you don’t have Aleppo pepper, substitute with a mix of sweet paprika and a pinch of cayenne.
- • To make it gluten-free, use gluten-free bread for the breadcrumbs or substitute with almond meal.
- • You can roast the peppers up to 2 days ahead and refrigerate until ready to use.
- • Let the muhammara sit for 30 minutes before serving to allow flavors to meld.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add 1-2 teaspoons of ground sumac for a tangier, lemony punch.
- • Stir in a pinch of smoked paprika for a subtle smoky twist.
- • Replace half of the walnuts with toasted hazelnuts for a different nutty profile.
Frequently Asked Questions
Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes! Use about 1 1/2 cups drained jarred roasted peppers. The flavor may be slightly less smoky, but it's a great shortcut.
Is muhammara gluten-free?
Traditionally it contains breadcrumbs, but you can use gluten-free bread or almond meal to make it gluten-free.
How long does muhammara keep?
Store in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for best flavor.
Can I freeze muhammara?
Yes, muhammara freezes well! See our <a href="/articles/how-to-freeze-sauces-best-methods-preserving-flavor-texture">freezing sauces guide</a> for best practices.
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