Muhammara Dip

Muhammara embodies all that I love about Lebanese cuisine – it’s exploding with flavour, easy to prepare, and packed with nutrients.

I also love its unique colour – did you know that the name “muhammara” comes from the Arabic word “hammara”, which means “reddened”?

Servings 4 persons
Course Appetizer
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Muhammara Dip

(1 cup=200 ml, 1 tbsp=15 ml)

2 nos. Red bell peppers
½ cup Walnuts (raw)
½ cup Toasted bread crumbs
2 tbsp Pomegranate molasses
1 – 2 tbsp Chili flakes
1 tsp Sugar
1 no. Lemon juice
1 – 2 Garlic cloves crushed
1 tsp Cumin powder
Salt to taste
Olive oil

Instructions for the Muhammara Dip

1. Rub a little olive oil on the peppers. Roast the peppers on a flame or preheated oven @ 180°C until the skin chars.
2. Remove once the skin is black, wrap for a few minutes with a tea towel.  When cool, peel and slice them.
3. In a bowl, mix all the ingredients with the roasted peppers.  In a food processor blend into a smooth paste.  Add olive oil to smoothen.  Chill the dip for a few hours.
4. Before serving drizzle with olive oil.  Garnish with toasted walnuts and parsley. Serve cold with lavash and crudités.
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