If you're looking for a dip that packs a flavour punch, then you've got to try our Lebanese Muhammara Recipe! This roasted red pepper and walnut dip is wonderfully smoky, fresh, and absolutely irresistible. Whether you're using it as a dip, on top of roasted veggies, or grilled fish, you're sure to be delighted by the incredible taste. So why not try it and see what all the fuss is about?
Craving for something unique and full of flavour? Love Middle Eastern cuisine? Then you've got to try our Lebanese Muhammara recipe! This delicious sauce of roasted red peppers, walnuts, and Aleppo or cayenne pepper is not only incredibly tasty, but it's also incredibly easy to make.
Would you like to try some of our Middle Eastern Recipes?
- Kale Fattoush Salad
- Za'atar Spice
- Cauliflower Tabbouleh
- Shaved Fennel, Zucchini Ribbons & Dukkah Salad
- Sautéed Eggplant Salad with Za'atar
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So What is Muhammara
Muhammara is a red pepper dip that originated from Aleppo, Syria (also known for its chillies). It is made by blending roasted red peppers walnuts, and Aleppo chilli.
Our Muhammara recipe is adapted from a Good Food recipe, but we added some smoked paprika and roasted the walnuts to add some further smoky nuttiness.
Other versions of Muhammara include pomegranate molasses, but I find this mutes the dark red hue of the dip and doesn't include it. You can add 1-2 tablespoons of this sticky syrup if you want to add some additional flavour.
Nutritional Snapshot
Walnuts and red peppers are both excellent sources of essential nutrients and vitamins, making them great additions to any diet. Walnuts are packed with healthy fats and omega-3 fatty acids, which are important for heart health and brain development.
They are also a good source of protein, fibre, and antioxidants, while red peppers are rich in vitamins A and C and B vitamins, vitamin E, and potassium. Eating both regularly can help to promote a healthy heart, reduce inflammation, improve sleep, and reduce the risk of chronic diseases.
Let's Talk Ingredients
- Red peppers/capsicums- it is important to use homemade roasted ones as they have a nice smoky flavour; buy them from the deli if you don't have the time to do this yourself. Do not use jarred red peppers, as they will make your muhammara too vinegary.
- Toasted walnuts - we love the deep earthy flavour you get when you toast the walnuts first; if you don't have the time, then it is ok just to use raw walnuts instead.
- Aleppo pepper - If you have Syrian Aleppo flakes, these are ideal; alternatively, use cayenne pepper or a mild chilli powder. We used cayenne as I had run out of the Syrian Aleppo pepper (I buy these online from Herbie's in Sydney).
- Other spices - we added some cumin powder for its earthiness and smoked paprika for some added smoky flavour.
- Olive oil - use a good quality oil here and opt for a virgin or extra virgin blend, as the oil has been extracted mechanically and not chemically.
- Lemon juice - for some added lemony zing, again, avoid anything bottled or store-bought as these are too puckery.
You could also add some red pepper paste to intensify the pepper flavour or one or two tablespoons of pomegranate molasses for some intense sweet-and-sour flavour, or some minced garlic for some pungency (it will not keep as long with the garlic).
You Will Need
How to Roast the Peppers
You are going to need an extra half hour or so if you are doing this from scratch.
- Start off by heating the oven to 260°C (500°F).
- Use large red bell peppers/capsicum, and rinse them carefully under gently running cold water.
- Arrange these colourful beauties on a large baking tray, season with sea salt and drizzle with oil, then put them in the middle part of the oven for about 25 minutes.
- Turn them frequently until the skin blisters and begins to char and blacken.
- Once done, remove them from the oven and place them in a plastic bag or on a plate with a large bowl to cover them for approximately ten minutes or so until they cool.
- When they are cool enough to touch, pinch the skins and peel them off and remove the seeds and core.
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How to Make it
- Blitz your toasted chopped walnuts in a small food processor or blender.
- Once blitzed, add the remaining ingredients to your blender, and season with sea salt and cracked black pepper.
- Blitz again until it is smooth; Taste and adjust seasonings according to your liking.
- Pour into a serving bowl and garnish with some chopped parsley.
- Or you can store it in a sealed glass container (glass jars are perfect for this) in your fridge for a week or so. Just bring it to room temperature before using it.
What Can I Use It On?
- Delicious Muhammara can be used as a savoury dip with veggies, toasted pita or Turkish bread.
- Use it as part of a mezze plate along with grilled halloumi, olives, dolmades and pita bread.
- As part of a dip platter along with other middle eastern dips such as baba ganoush and hummus.
- Great to stir through roasted vegetables such as pumpkin, squash, zucchini or eggplant.
- Wonderful with roast pork or chicken.
- Super with grilled meats.
- I love it with grilled white-fleshed fish such as cod, perch, barramundi or snapper.
People Also Ask
Muhammara is a traditional Middle Eastern dip made with red peppers and is claimed by numerous countries such as Lebanon, Turkey, Armenia, the Middle East, and the Mediterranean. However, the dish originated in the Syrian city of Aleppo. It has been adapted over the years to suit local and individual preferences.
The word muhammara is derived from the Arabic word "Ahmar", which translates to "red".
This recipe makes one and three-quarter cups of dip, which is approximately 28 tablespoons. The nutritional information has been calculated per tablespoon.
If you keep Muhammara in a sealed glass container in the fridge, it should last for approximately a week or so. But who are we kidding? You know that you are going to be doing a midnight run to the fridge and dipping some pita crisps in there; it will be gone before you know it!
While yes, you should be able to freeze muhammara, and it should keep in the fridge for a month or so. I am going to suggest you roast your peppers and freeze them instead, then defrost them to make muhammara.
Our Lebanese Muhammara recipe is suitable for most eating styles - Dairy-Free; Gluten-Free; Keto; Low Carb; Vegan; Vegetarian; and Whole30.
Each of our serves contains approximately 33 calories and total net carbs of zero.
(Please note we use a nutritional database to calculate the nutritional information, and it should be considered as an estimate).
We Have Used It In
Recipe Card
Equipment
- Small Food Processor or High-speed Blender
Ingredients
- 350 grams red pepper (roasted, approx. 12.35oz)
- 100 grams walnuts (roasted, approx. 3.5oz)
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper (cayenne pepper or mild chilli powder)
- 1 teaspoon smoked paprika
- 1 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- Sea salt and cracked black pepper
- 1 tablespoon Pomegranate molasses (optional)
Instructions
- Blitz your roasted walnuts in a small food processor or blender.
- Once blitzed, add the remaining ingredients to your blender, season with sea salt and cracked black pepper.
- Blitz again until it is smooth, taste and adjust seasonings according to your liking.
- Store in a sealed glass container in your fridge for a week or so.
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