Muhammara (Lebanese red-pepper dip)

0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/ on line 211
Muhammara (Lebanese red-pepper dip)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 cup Walnuts
1/4 cup Almonds
4 tablespoons gluten-free Breadcrumbs Alternatively, you can use plain crackers
1 tablespoon Harissa Alternatively, you can use a red chili pepper
1 jar roasted red Sweet bell peppers
1 teaspoon Garlic paste
1/2 juiced Lemon
2 tablespoons Olive oil
2 teaspoons Paprika
3/4 cup Tomato sauce
1 tablespoon seeds Cumin
To garnish:
1 tablespoon Pomegranate
1 pinch Parsley
1 teaspoon Olive oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

This Lebanese dip is out of the world! Light, sweet, and with just a touch of spice, it's a real delight for snacking!

  • 5 minutes
  • Serves 6
  • Easy


  • To garnish:



Muhammara is a delicious, creamy, and lightly spicy roasted red-pepper dip. Because it’s prepared with a base of toasted walnuts, almonds, and breadcrumbs, it’s also lighter than other middle-eastern bean-based dips and doesn’t upset your stomach. Furthermore, if you use gluten-free breadcrumbs, your muhammara can easily be made gluten free!

To prepare muhammara, all you have to do is to toss all the ingredients in the mixer’s bowl and process it until you have a smooth texture. Garnish with a drizzle of olive oil, pomegranate and fresh parsley and dig in with crackers, flatbread, or a thinly sliced baguette!

You can keep your muhammara refrigerated in a closed container for 2-3 days.

(Visited 45 times, 1 visits today)


2 minutes

Toast the nuts

Put the walnuts and almonds in a non-stick pan and toast the nuts for a couple of minutes. be careful not to burn them or they will taste bitter. Take them off the fire and set aside to cool a little.

3 minutes


Transfer the nuts and all the other ingredients to the mixer's cup and process for a couple of minutes, until you obtain a smooth, plump texture.



Transfer your muhammara to the serving bowl, drizzle with a little olive oil, and sprinkle some pomegranate seeds and fresh parsley on top.
Serve immediately and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Lemon avenotto
Jamaican tomato soup
Lemon avenotto
Jamaican tomato soup

Add Your Comment