Try this muhammara recipe for a walnut and roasted red pepper dip instead of houmous! It's a healthy mix of nuts and red peppers along with lemon juice and spices. So so tasty and a great vegan recipe too!
The inspiration for this muhammara recipe
I don't often talk about restaurants on this blog but about a month ago I had the most amazing starter of muhammara at the Lebanese restaurant, Mezzet in Easy Molesey. I think it was the first time I'd ever tried muhammara and I left the restaurant determined to recreate it at home.
What's muhammara like?
The version in the restaurant was full of flavour and quite spicy. I loved it! My version is not quite the same but is equally delicious. Just add a red chilli pepper to make it hotter if you want.
It's very lemony and if you leave it overnight the flavours just get more intense. I have to say, it was even better the next day which makes it a great recipe to make a big batch of. You then have lunch sorted for the next few days.
How do you make muhammara
Muhammara is really easy to make. If you're like me and take a short cut you can use a jar of roasted peppers. Or you can roast them yourself first, as I've done with this roasted red pepper and aubergine dip.
Basically it's then just a matter of putting all the ingredients into a blender and blitzing them until you get the consistency you like.
What spices are in muhammara?
This recipe contains cumin, chilli flakes and smoked paprika. Other ingredients are bread crumbs, pomegranate molasses, garlic, lemon juice, olive oil, black pepper and salt.
What to eat with muhammara?
This simple muhammara is great with pitta breads and I also love it spread thickly onto warm wholemeal or sourdough toast. It makes a great breakfast or lunch just like that.
Like all dips, it's delicious with raw vegetable sticks too and with roasted vegetables.
These are some of my favourite things to do with it:
- Spread it onto celery sticks as a snack.
- Spread it onto a flatbread and then add kebabs and salad.
- Use it in a sandwich instead of butter or just as an extra filling.
- Eat it with grilled halloumi or other grilled meats.
- Serve a big dollop with a salad.
- Make it as part of a mezze spread along with hummus, baba ganoush and tzatziki.
- Spread it on a pizza base.
Does muhammara taste of walnuts?
I love nuts and can happily gobble up a bag of nuts. Well, any nuts except walnuts. I have to admit that I'm not a huge fan of walnuts. If I'm eating them by themselves I find them a little bitter.
If that's how you feel too then please don't be put off trying this. The walnut flavour is very mellow. Because of all the other flavours the walnuts just give the dip a lovely nuttiness but without the bitterness.
Now that I've discovered muhammara I've definitely changing my opinion of waluts!
How long does muhammara keep for?
If you keep this muhammara in an airtight container in the fridge it will keep well for about 5 days. It's definitely even better the day after it is made and personally I've never managed to make it last more than 2 days!
Can you freeze muhammara?
Yes, definitely. If you make too much or if you just want to make a big batch of it for another time then it's definitely doable. You can freeze it in an airtight container for up to three months.
If you want to be able to take out individual sized portions then you can use an ice cube tray to freeze it in as well.
Defrost it overnight in the fridge or at room temperature on the kitchen counter.
If you like this muhammara, try one of my other dips!
These dips are so easy to make and are a great way to add some extra veggies to your diet!
I've also got a great feta dip with lemon and sumac, a roasted carrot hummus recipe, a green pea hummus and a lovely mushroom pate recipe.
Muhammara Walnut and Red Pepper Dip
- 200 g Red peppers from a jar or roasted and skins removed
- 200 g Walnuts
- 50 g Breadcrumbs
- 1 tablespoon Pomegranate molasses
- 1 tsp Cumin
- ½ teaspoon Chilli flakes
- ½ tsp Smoked paprika
- 3 cloves Garlic crushed
- 1 tbsp Olive oil extra virgin
- ½ lemon juiced
- ¼ teaspoon Black pepper
- ¼ teaspoon Salt
- Put the red peppers and walnuts into a food processor and blitz for about 30 seconds.
- Add the rest of the ingredients and blitz until well combined.
- Taste and if necessary add a little extra of some of the ingredients to taste.
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Do let me know if you make this muhammara. I love to get feedback from readers.
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Kat (The Baking Explorer)
I'm obsessed with red pepper hummus so I reckon I would love this!
Oooh I'll have to try making red pepper hummus at home now! I do want to experiment with more flavours.
Kirsty Hijacked By Twins
Yum! I love a good dip and the colour of this one is fantastic! Thank you for sharing with #CookBlogShare x
Thanks Kirsty! The red peppers do give it a really vibrant colour, don't they? x
Your recipes always look and sound delicious . I have never had muhammara before it sounds absolutely delicious. I must try this!! It is printed out now i just need to get some red peppers.
Thank you so much Jacqui. I hope you like is as much as we did!
Agness of Run Agness Run
This dip seems so delicious and finger-licking, Corina! Can I add a bit of lemon zest in addition to the juice?
Yes of course, adding lemon zest in here would be great too!
Jo @ Jo's Kitchen Larder
It looks and sounds fantastic! I would never think to combine roasted peppers and walnuts but you convinced me 🙂 It sounds like a nice change from the houmous! Pinned! x
I'm so pleased you like it Jo. Do let me know if you try it x
Elaine @ foodbod
I make muhammara regularly, it's soooooo good!!!
I've just had a look at your recipe Elaine and it sounds delicious - great idea to use ground almonds instead of breadcrumbs!
Julie's Family Kitchen
Oh yum. I've never come across this dip before but it certainly sounds (and looks) delicious. #CookBlogShare 🙂
Thanks Julie! I don't think it's very well known is it but it does make a lovely change from houmous which is the dip I tend to make the most!
Michelle Frank | Flipped-Out Food
Whoa, I had never heard of muhammara—but it sounds delicious! I am historically a walnut-hater (for the same reasons you mentioned!), but now you've convinced me to give them another go. Thanks for sharing with #CookBlogShare!
I'm so pleased I'm not the only walnut hater! Although my husband is one too and still wants me to make this again!
Yum, That looks delicious! I LOVE walnuts and any, easy spicy dip! I'm giving this a try for sure!
Thanks Beth! I hope you like it as much as we did.
This is. T favourite dip and our local Lebanese restaurant does an amazing version of it. I keep saying I should make it myself.
Why not! It's one of those recipes that is so easy I just know I'll be making it again for an easy lunch and am looking froward to trying some variations too.
Yum! This is one of my absolute favorite dips. The flavors are just wonderful. Yours looks delicious!
Thanks Tara! I don't know why I hadn't had it until now as I love Lebanese food. I think maybe the walnuts always put me off!
This sounds so good to me! I follow a low carb diet and I think this might low carb. Regardless I'm making this weekend. Pinned too!
Well, it's got some breadcrumbs in but I think it's still relatively low carb. I hope you enjoy it!
How can someone not like walnuts? I love them and this looks delicious.
Haha! I have to admit that until now I often substituted pecans if a recipe called for walnuts but now I've realised I do like them in more than just a walnut cake I'm a bit more willing to try them in other things.
jacquee - isugar coat it
This sounds amazing and I just so happen to have pomegranate molasses, so will have to give this a try!
I hope you like it! I really like pomegranate molasses too at the moment and this is a good way of using it.
This sounds delicious, I must definitely try it. GG
I'm so pleased you like it! Let me know if you try it.
I really like this dip, Corina, walnuts and peppers is a combination I haven't tried before, I am sure it's delicious!
It was really yummy despite the fact that I'm not normally keen on walnuts! If I hadn't tried some when I was out I would never have made it but I'm so pleased I did. I've got a Georgian cookbook with quite a few vegetarian pate recipes in that use walnuts and I'm really keen to try some of those as well now