Muhammara is a traditional Levantine dip originating from the city of Aleppo. It is rich, slightly spicy, nutty, and tangy, often served as part of breakfast or mezze tables with fresh bread.
Ingredients
- 3–4 roasted red peppers (or jarred, drained)
- 1 cup walnuts
- 1/2 cup breadcrumbs
- 2–3 tbsp olive oil (plus more for serving)
- 1–2 cloves garlic
- 1–2 tbsp lemon juice
- 1–2 tbsp pomegranate molasses (optional but traditional)
- 1/2 tsp salt (or to taste)
- 1/2 tsp cumin (optional)
- Chili flakes or Aleppo pepper, to taste
- Fresh mint leaves (optional, for garnish)
Directions
1Roast the red peppers until soft and slightly charred, then peel and remove seeds. If using jarred peppers, drain them well.
2In a food processor, add roasted peppers, walnuts, garlic, breadcrumbs, salt, and spices. Blend until combined but still slightly textured.
Add olive oil gradually while blending to create a thick, spreadable paste.
3Add lemon juice and pomegranate molasses, then blend again until the flavor is balanced — slightly sweet, tangy, and spicy.
Taste and adjust seasoning if needed
4Transfer to a serving bowl, drizzle with olive oil on top, and optionally garnish with crushed walnuts or fresh mint.
Serve muhammara at room temperature with warm flatbread. It is commonly part of breakfast or mezze spreads, alongside olives, cheese, and other dips.