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Home » Spices & Condiments

Lebanese Muhammara Recipe

Made by Anastasia - Serves: 28 Filed Under: Spices & Condiments

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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?

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Our Lebanese Muhammara recipe in black bowl with gold spoon and walnuts on the side.

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?

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  • Za'atar Spice
  • Cauliflower Tabbouleh
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  • Sautéed Eggplant Salad with Za'atar
JUMP TO
  • So What is Muhammara
  • Nutritional Snapshot
  • Let's Talk Ingredients
  • You Will Need
  • How to Roast the Peppers
  • How to Make it
  • What Can I Use It On?
  • People Also Ask
  • We Have Used It In
  • Recipe Card

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.

Our Lebanese Muhammara recipe in black bowl with gold spoon and walnuts on the side.

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

Labelled ingredients needed to make our Lebanese Muhammara Recipe.

How to Roast the Peppers

You are going to need an extra half hour or so if you are doing this from scratch.

  1. Start off by heating the oven to 260°C (500°F).
  2. Use large red bell peppers/capsicum, and rinse them carefully under gently running cold water.
  3. 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.
  4. Turn them frequently until the skin blisters and begins to char and blacken.
  5. 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.
  6. When they are cool enough to touch, pinch the skins and peel them off and remove the seeds and core.
Red and yellow bellow peppers on a baking tray with oil and salt.
PLACE PEPPERS ON A TRAY WITH SALT & OIL
Charred roasted peppers on a baking tray.
ROAST UNTIL CHARRED
Roasted peppers on a white plate.
REMOVE TO PLATE
Roasted peppers on a plate with a glass bowl on top.
COVER WITH BOWL
Fingers pinching skin of roasted peppers.
PINCH SKIN
Hands peeling the skin from roasted peppers.
AND PEEL OFF

💡 Top Tips 💡

  • Roast - homemade roasted peppers are definitely the way to go here; they are easy to make, last a week in the fridge, or can be frozen and defrosted.

  • Toast - toasting walnuts make them golden, buttery and super crunchy, well worth the extra few minutes it takes, and it will add an incredible depth of flavour to this delicious dip.

  • Thicken - if you find that your Muhammara is too runny, then add one tablespoon of bread crumbs (or walnut crumbs to keep it gluten-free) at a time until it comes together. If, on the other hand, you find that it is too thick, add some more olive oil.

  • Heat - we are looking for a slow-building heat rather than a blow-your-head-off heat, and Aleppo pepper is perfect for this; it is a flavour enhancer with earthy undertones like cumin and a hint of fruity tang. You can use cayenne pepper as we have or mild chilli powder instead.

  • Mellow - if you have the patience, I would allow this dip to stand for an hour before serving, as this really allows the flavours to develop. Or make it the day before you need it!

How to Make it

  1. Blitz your toasted chopped walnuts in a small food processor or blender.
  2. Once blitzed, add the remaining ingredients to your blender, and season with sea salt and cracked black pepper.
  3. Blitz again until it is smooth; Taste and adjust seasonings according to your liking.
  4. Pour into a serving bowl and garnish with some chopped parsley.
  5. 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.
Blitzed walnuts in blender.
BLITZ WALNUTS
Muhammara ingredients in blender
ADD REST OF INGREDIENTS TO BLENDER
Blitzed Muhamarra dip in a blender.
BLITZ TIL SMOOTH
Muhammara dip in black bowl with gold spoon and walnuts on the side.
TRANSFER TO A BOWL TO SERVE

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

What Country is Muhammara From?

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.

What Does the Word Muhammara Mean?

The word muhammara is derived from the Arabic word "Ahmar", which translates to "red".

How Much Does It Make?

This recipe makes one and three-quarter cups of dip, which is approximately 28 tablespoons. The nutritional information has been calculated per tablespoon.

How Long Can I Store It?

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!

Can You Freeze Muhammara Dip?

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.

Dietary Information

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

Our Roasted Vegetable Salad

Summer Roasted Vegetable Salad in a ceramic bowl on top of a green tea towel.

Recipe Card

Our Lebanese Muhammara recipe in black bowl with gold spoon and walnuts on the side.

Muhammara our Roasted Red Pepper Dip Recipe

If you're looking for a dip that packs a flavour punch, then you've got to try our Lebanese Muhammara Recipe! Try it as a dip, on top of roasted veggies or on grilled fish. 
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Dip
Cuisine: Middle Eastern
Keyword: chilli, cumin, lemon, red pepper, smoked paprika, walnut
Difficulty: Easy
Diet: dairy free, Gluten free, Keto, Paleo, Vegan, Vegetarian,, Whole30
Servings: 28 tablespoons
Calories: 33kcal
Author: Anastasia
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)
Metric - Imperial
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.

Notes

Our top tips for making the best-ever Lebanese Muhamarra Recipe:
Roast - homemade roasted peppers are definitely the way to go here; they are easy to make and last a week in the fridge or can be frozen and defrosted.
Toast - toasting walnuts make them golden, buttery and super crunchy, well worth the extra few minutes it takes, and they will add an incredible depth of flavour to this delicious dip.
Thicken - if you find that your Muhammara is too runny, then add one tablespoon of bread crumbs (or walnut crumbs to keep it gluten-free) at a time until it comes together. If, on the other hand, you find that it is too thick, add some more olive oil.
Heat - we are looking for a slow-building heat rather than a blow-your-head-off heat, and Aleppo pepper is perfect for this; it is a flavour enhancer with earthy undertones like cumin and a hint of fruity tang. You can use cayenne pepper as we have or mild chilli powder instead.
Mellow - if you have the patience, I would allow this dip to stand for an hour before serving, as this really allows the flavours to develop.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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