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Middle Eastern/Lebanese · Dips

Muhammara

VegEasy

Diet: Veg · Vegan

Muhammara is a Middle Eastern/Lebanese dish. Keep some walnut texture rather than blending completely smooth.

Prep
20 min
Cook
30 min
Rest, soak, marinate or chill
20 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Muhammara.
Representative photograph of Muhammara. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Peppers

Dip

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 30 min

  1. Oil 700 g red peppers, 15 ml olive oil; roast at 230°C / 450°F for 25–30 minutes until blistered. Cover 10 minutes, then peel and deseed.

    Check: Look for this result: blistered.

Blend · About 7 min

  1. Blend peppers with 120 g walnuts, 60 g breadcrumbs, 30 ml olive oil, 30 ml pomegranate molasses, 20 ml lemon juice, 10 g garlic, 1 tsp cumin, ½ tsp chili flakes, ½ tsp salt to a coarse paste.

Rest · About 10 min

  1. Stand 10 minutes, then serve or refrigerate promptly.

    Check: The dip is thick enough to hold a soft mound, with a lightly coarse walnut texture.

Tips

  • Keep some walnut texture rather than blending completely smooth.
  • Judge Muhammara by the texture and doneness signs in its steps. Your pan and heat affect how long Muhammara takes to cook.

Substitutions

  • Use drained jarred roasted peppers when fresh peppers are unavailable.

Storage

  • Get perishable Muhammara into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Muhammara within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Muhammara to 74°C / 165°F, stirring or turning it for even heating. When Muhammara is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Muhammara one day ahead. For Muhammara, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Muhammara on the day of serving.

FAQ

What matters most when making Muhammara?

Keep some walnut texture rather than blending completely smooth.

What can I substitute in Muhammara?

Use drained jarred roasted peppers when fresh peppers are unavailable.

Can I prepare Muhammara ahead?

Prepare the measured ingredients for Muhammara one day ahead. For Muhammara, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Muhammara on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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