Muhammara (محمرة) — Lebanese Walnut-Pepper Dip with Pomegranate Molasses
Muhammara is a beloved Levantine mezze of roasted red peppers and walnuts, brightened with pomegranate molasses. In Lebanon it’s served as a bold, tangy dip alongside warm bread and fresh vegetables.
Printable Recipe Card
Servings: 6 · Total: 40 min · Difficulty: easy
Ingredients (quick list)
- 600 g red bell peppers (about 4 medium peppers, seeded and halved)
- 150 g walnuts (raw or lightly toasted)
- 50 g fresh breadcrumbs (from day-old white bread)
- 10 g garlic (about 2 cloves)
- 30 ml pomegranate molasses (about 2 tbsp)
- 30 ml extra-virgin olive oil (about 2 tbsp, plus 5 ml for serving)
- 15 ml lemon juice (about 1 tbsp)
- 2 tsp Aleppo pepper (for mild heat and fruitiness)
- 1 tsp ground cumin (adds warmth)
- 1 tsp smoked paprika (optional but traditional in many homes)
- 6 g fine sea salt (about 1 tsp)
- 30 g pomegranate seeds (optional garnish)
+ 1 more in the full ingredients section below.
Steps (summary)
- Heat the oven to 230°C and line a tray with baking paper. Place the pepper halves cut-side down and roast for 20–25 minutes unt…
- Transfer the hot peppers to a bowl and cover tightly for 10 minutes to steam and loosen the skins. Peel off the skins, then pat…
- If your walnuts are raw, toast them in a dry pan over medium heat for 4–5 minutes, stirring often, until fragrant. Cool complet…
- In a food processor, pulse the walnuts and breadcrumbs until you get a coarse, sandy texture. Add the garlic and pulse again br…
- Add the roasted peppers, pomegranate molasses, olive oil, lemon juice, Aleppo pepper, cumin, smoked paprika, and salt. Process…
- Rest the muhammara for 10 minutes so the breadcrumbs hydrate and the flavors round out. Taste and adjust with an additional 5 m…
+ 1 more steps in the full instructions section below.
Cultural Background
A staple mezze across the Levant, muhammara is especially cherished in Lebanese gatherings where dips anchor the table. Its signature sweet-tart pomegranate molasses reflects the region’s love of balancing fruit acidity with nuts, bread, and spice.
Equipment
💡 Tips
- For the thickest texture, pat the peeled peppers very dry and avoid adding any roasting juices.
- Pulse rather than fully puree to keep a traditional, slightly coarse spread that clings well to bread.
- Let the dip rest before serving; the flavor noticeably improves as the walnuts and spices bloom.
⚠️ Common Mistakes
❌ Blending the peppers while they are wet, making the dip loose and watery.
✅ Fix: Peel and pat the peppers very dry, and add breadcrumbs gradually to reach a thick, scoopable consistency.
❌ Over-processing into a perfectly smooth puree that tastes flat.
✅ Fix: Pulse to keep small walnut pieces; the coarse texture boosts aroma and makes the dip feel more traditional.
❌ Using too much pomegranate molasses, turning the dip sharply sour.
✅ Fix: Start with 30 ml, then balance with 5–10 ml extra olive oil and 5–10 g more breadcrumbs if needed.
🧊 How to Store
Store muhammara in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 20–30 minutes before serving, then refresh with 5 ml olive oil and a small splash (5 ml) of lemon juice if it tastes muted.
📅 Make Ahead
Roast and peel the peppers up to 2 days ahead and refrigerate them well covered. Blend the full dip up to 24 hours in advance; the flavor improves overnight, then loosen with 5 ml olive oil before serving.
🍽️ Pairs Well With
- Warm pita
- toasted khubz
- fresh cucumbers and radishes
- olives
- grilled halloumi
- shish tawook
- kebabs.
Regional Variations
- Some Lebanese households add 10 ml more olive oil for a silkier, more dip-like consistency.
- In parts of the Levant, 10–15 ml tahini is blended in for extra creaminess and a deeper sesame note.
- A spicier version increases Aleppo pepper to 3 tsp and adds 1 tsp tomato paste for richer color.
Ingredients
- 600 gred bell peppers (about 4 medium peppers, seeded and halved)
- 150 gwalnuts (raw or lightly toasted)
- 50 gfresh breadcrumbs (from day-old white bread)
- 10 ggarlic (about 2 cloves)
- 30 mlpomegranate molasses (about 2 tbsp)
- 30 mlextra-virgin olive oil (about 2 tbsp, plus 5 ml for serving)
- 15 mllemon juice (about 1 tbsp)
- 2 tspAleppo pepper (for mild heat and fruitiness)
- 1 tspground cumin (adds warmth)
- 1 tspsmoked paprika (optional but traditional in many homes)
- 6 gfine sea salt (about 1 tsp)
- 30 gpomegranate seeds (optional garnish)
- 5 gparsley (finely chopped, optional garnish)
🔄 Substitutions
- fresh breadcrumbs→ panko breadcrumbs
- Aleppo pepper→ 1 tsp sweet paprika + 0.5 tsp crushed red pepper flakes
- pomegranate molasses→ 20 ml balsamic reduction + 10 ml honey
Instructions
- 1
Heat the oven to 230°C and line a tray with baking paper. Place the pepper halves cut-side down and roast for 20–25 minutes until the skins are blistered and deeply charred in spots.
- 2
Transfer the hot peppers to a bowl and cover tightly for 10 minutes to steam and loosen the skins. Peel off the skins, then pat the flesh dry with paper towel so the dip stays thick and not watery.
- 3
If your walnuts are raw, toast them in a dry pan over medium heat for 4–5 minutes, stirring often, until fragrant. Cool completely before blending so the oil in the walnuts doesn’t turn the mixture greasy.
- 4
In a food processor, pulse the walnuts and breadcrumbs until you get a coarse, sandy texture. Add the garlic and pulse again briefly so it disperses evenly without turning the mixture into a paste.
- 5
Add the roasted peppers, pomegranate molasses, olive oil, lemon juice, Aleppo pepper, cumin, smoked paprika, and salt. Process until thick and spreadable with small bits of walnut still visible, scraping down the bowl as needed for an even blend.
- 6
Rest the muhammara for 10 minutes so the breadcrumbs hydrate and the flavors round out. Taste and adjust with an additional 5 ml olive oil for silkiness or 5 ml pomegranate molasses for extra tang, then spoon into a shallow bowl and swirl the top.
- 7
Drizzle 5 ml olive oil over the surface and garnish with pomegranate seeds and parsley if using. Serve at cool room temperature so the walnut aroma and pepper sweetness are most pronounced.
🪪 Recipe Passport
Cultural Background
A staple mezze across the Levant, muhammara is especially cherished in Lebanese gatherings where dips anchor the table. Its signature sweet-tart pomegranate molasses reflects the region’s love of balancing fruit acidity with nuts, bread, and spice.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
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