---
title: "Muhammara: Lebanese Roasted Red Pepper and Walnut Dip"
url: https://stacklist.com/card/e65f8feb-fa4e-435e-80ee-56d3c7dd2491
stack: https://stacklist.com/c/food/stack/b60a21b6-a45c-4f4f-b509-9a65a06b6333
summary: "Muhammara is a deep red Levantine dip made from toasted walnuts, fried bread, red pepper paste, tahini, and pomegranate molasses, creating a sweet, sour, nutty flavor profile. This recipe yields about 4 cups and requires 20 minutes of prep work, with the dip improving over time when stored in the refrigerator."
tags: "muhammara, lebanese-cuisine, dip, recipe, walnuts, red-pepper, mezze"
key_entities: "Levantine (location), Lebanon (location), Aleppo (location), mezze (concept), Aleppo pepper (concept), pomegranate molasses (concept), tahini (concept)"
classification: "tutorial"
content_hash: "sha256:45f042be5d2228ac64ce985c817cf81d3daf390fd427d3a8caf100bb0a9ed2cd"
acp_version: "0.2"
token_counts_approximate: 624
visibility: public
agent_accessible: true
status: "final"
---

# Muhammara: Lebanese Roasted Red Pepper and Walnut Dip

![](https://ucarecdn.com/48ca3df3-68ff-4a83-855e-59a97e08219f/)

## What muhammara is

Muhammara is the deep red dip that sits next to hummus on a Levantine mezze table. Toasted walnuts and fried bread are ground fine, then bound with red pepper paste, tahini, pomegranate molasses and olive oil. The result is sweet, sour, nutty and a little hot, all at once, and it keeps for days, only getting better as it sits.

## Quick facts

- **Makes:** about 4 cups
- **Prep:** 20 minutes
- **Cooking:** none beyond toasting the walnuts and frying the bread

## Ingredients

- Walnuts, toasted, then crushed in a food processor (amount not specified in the source recipe)
- 1 loaf Lebanese bread, fried, then crushed in a food processor
- 1/2 cup olive oil
- 1/2 cup tahini
- 1/2 cup pomegranate molasses
- Red bell pepper paste (amount not specified in the source recipe)
- 1 tbsp tomato paste
- 1 tbsp Aleppo pepper
- 1 tsp cumin
- 1 tsp fleur de sel
- 1 tsp cayenne pepper, optional

**To garnish:** olive oil, crushed walnuts, parsley  
**To serve:** Lebanese bread

## Method

1. **Toast the walnuts.** Toast them dry in a pan over low heat until fragrant, then set aside.
2. **Fry the bread.** In the same pan, add enough oil to coat the bottom and fry the Lebanese bread in large chunks until crisp. Set aside.
3. **Crush.** Crush the walnuts in a food processor until fine, then crush the bread the same way.
4. **Mix and serve.** Combine the walnuts, bread and everything else in a bowl and mix until it comes together as a thick, spreadable paste. Plate it, spread it out with the back of a spoon, garnish with olive oil, crushed walnuts and parsley, and serve with Lebanese bread.

## Tips for getting it right

- **Leave some texture.** Muhammara should have a little grit from the walnuts, not the smoothness of hummus. Pulse the food processor rather than running it continuously.
- **Taste before the cayenne.** Aleppo pepper brings warmth on its own, so add cayenne only if you want real heat.
- **Thin it if needed.** A splash of water loosens it if it's stiffer than you like. It firms up again in the fridge.
- **Storage.** Keeps a week in a sealed container in the fridge. Bring to room temperature and re-drizzle with olive oil before serving.

## The spices behind it

Two ingredients do a lot of the work here: Aleppo pepper for a gentle heat with a fruity note under the sweetness, and fleur de sel to season cleanly so the dip doesn't taste flat.

https://www.beirutspice.co/shop/p/aleppo-pepper

https://www.beirutspice.co/shop/p/fleur-de-sel