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Lebanese Muhammara

Lebanese recipe for muhammara dip

Course Side Dish, Snack
Cuisine Lebanese
Keyword BBQ, Condiment, Dip
Prep Time 20 minutes
Servings 4
Author Zaatar and Zaytoun


  • 1 red bell pepper
  • 1 Romero pepper
  • 1/4 cup extra virgin olive oil + extra
  • 1.5 cup shelled walnuts
  • 1 garlic clove
  • 1 tbsp pomegranate molasses
  • 2 tbsp lemon juice
  • 1 tsp sumac
  • ½ cayenne
  • ½ tsp sugar
  • ½ tsp salt


  1. Char the red peppers on the gas hob or charcoals, turning occasionally, until they are blistered on the outside for around ten minutes.

  2. Let the peppers cool for around five minutes then cut off the heads, remove the seeds and divide them into sections.
  3. In a food processor, add the peppers, walnuts, garlic, pomegranate molasses, lemon juice, sugar, salt, cayenne, sumac, cumin and extra virgin olive oil.

  4. Blitz well until you have a fine paste. Taste and adjust the seasoning as necessary.
  5. Transfer to a shallow bowl with a drizzle of extra virgin olive oil on top.
  6. Serve with flatbreads.