Lebanese Muhammara

Ingredients

• 1red pepper
• 1Romero pepper (or any red pepper)
• 60 ml (¼ cup) + extraextra-virgin olive oil
• 180 g (1½ cups)shelled walnuts
• 1garlic clove
• 1 tbsppomegranate molasses
• 2 tbsplemon juice
• 1 tspsumac
• ½cayenne
• ½ tspsugar
• ½ tspsalt
• to tastecumin

Instructions

1. 1

   Char the peppers

   Char the red peppers over a gas hob or hot coals, turning them from time to time, until their skins are blistered, about 10 minutes.

2. 2

   Prepare the peppers

   Leave the peppers to cool for about 5 minutes. Cut off the tops, remove the seeds and separate the peppers into sections.

3. 3

   Add to processor

   Put the peppers, walnuts, garlic, pomegranate molasses, lemon juice, sugar, salt, cayenne, sumac, cumin and extra-virgin olive oil into a food processor.

4. 4

   Blend and season

   Blend to a fine paste, then taste and adjust the seasoning as needed.

5. 5

   Finish with oil

   Spoon the dip into a shallow bowl and drizzle a little extra-virgin olive oil over the top.

6. 6

   Serve with flatbread

   Serve the muhammara with flatbreads.

What is Lebanese muhammara?

Muhammara is a Levantine dip made with red peppers and walnuts, commonly associated with Aleppo and enjoyed across the region. Its name is linked to its deep red colour.

This version pairs charred peppers with pomegranate molasses, lemon and spices. The walnuts give it body, while the smoky, sweet and sharp flavours keep it lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 13g carbs, 43g fat.

Walnuts and olive oil provide most of the fat and energy, while the peppers, pomegranate molasses and small amount of sugar contribute carbohydrates. Walnuts supply most of the protein, though this dip is not a high-protein main; serve it with vegetables or alongside a protein-rich mezze dish to balance the plate.

Choosing the peppers and walnuts

Red peppers: The recipe calls for a Romero pepper, but another red pepper works too. Choose peppers that are firm and large enough to char and peel easily.

Walnuts: Shelled walnuts bring richness and a slightly earthy flavour. Use fresh-tasting nuts, as stale walnuts can leave the dip with a bitter edge.

Getting a good char

Direct heat: Turn the peppers occasionally over the gas hob or coals so the skin blisters around the outside. The method relies on charring the skins, so keep an eye on them while they cook.

Cooling: Give the peppers about 5 minutes to cool before handling. Removing the tops and seeds after this short rest makes them easier to prepare.

Blending to the right texture

Fine paste: Blend the ingredients until the mixture is a fine paste, as directed. Pause to scrape down the sides if the processor leaves pieces of pepper or walnut behind.

Seasoning: Taste once the dip is blended, then adjust the seasoning to your preference. The pomegranate molasses and lemon both contribute sharpness, so add any adjustments gradually.

Serving the dip

Olive oil: A final drizzle adds a glossy finish and a little extra richness. Use the additional oil listed in the ingredients for this topping.

Flatbread: Serve the muhammara with flatbreads for scooping. It also fits naturally on a mezze spread alongside other small dishes.

Making it ahead

Timing: The stated total time is 20 minutes, including about 10 minutes to char the peppers and around 5 minutes of cooling. The remaining time is for preparing and blending the dip.

Finish: Blend and season the dip, then transfer it to a bowl and add the oil drizzle close to serving. This keeps the topping distinct from the paste.

Recipe notes & tips

• Turn the peppers as they char so the skins blister across their surfaces.
• Let the peppers cool for about 5 minutes before cutting them up.
• Remove the pepper seeds before adding the sections to the processor.
• Blend until the walnut and pepper mixture forms a fine paste.
• Taste the blended dip before adjusting the seasoning.
• Add the finishing olive oil as a drizzle over the dip in its serving bowl.

Variations

• Change the pepper: Use another red pepper in place of the Romero pepper.
• Adjust the heat: Vary the cayenne to suit your preference.
• Add more tang: Increase the lemon juice a little at a time and taste as you go.
• Emphasise the pomegranate: Add a small extra splash of pomegranate molasses for a sweeter, sharper note.
• Make it chunkier: Blend briefly and stop while some walnut texture remains.

Common mistakes to avoid

• Uneven charring: Turn the peppers occasionally so more of the skins blister.
• Handling peppers too soon: Let them cool for about 5 minutes before cutting.
• Leaving in the seeds: Remove them before blending for a smoother dip.
• Stopping the processor early: Blend until the mixture is a fine paste.
• Over-seasoning at once: Taste first, then make small adjustments.
• Skipping the finishing oil: Drizzle extra-virgin olive oil over the dip before serving.

How to store

Store leftover muhammara in an airtight container in the fridge and use within 3 days. Stir before serving; it is usually best served cold or at room temperature rather than reheated.

Frequently asked questions