Everyday Kitchen

Middle Eastern/Lebanese · Dips

Muhammara

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Muhammara is a Middle Eastern/Lebanese dish. Keep some walnut texture rather than blending completely smooth.

Prep
20 min
Cook
30 min
Rest, soak, marinate or chill
20 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Muhammara.
Representative photograph of Muhammara. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Peppers

Dip

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Roast · About 30 min

  1. Oil 700 g red peppers, 15 ml olive oil; roast at 230°C / 450°F for 25–30 minutes until blistered. Cover 10 minutes, then peel and deseed.

    Check: Look for this result: blistered.

Blend · About 7 min

  1. Blend peppers with 120 g walnuts, 60 g breadcrumbs, 30 ml olive oil, 30 ml pomegranate molasses, 20 ml lemon juice, 10 g garlic, 1 tsp cumin, ½ tsp chili flakes, ½ tsp salt to a coarse paste.

Rest · About 10 min

  1. Stand 10 minutes, then serve or refrigerate promptly.

    Check: The dip is thick enough to hold a soft mound, with a lightly coarse walnut texture.

Tips

  • Keep some walnut texture rather than blending completely smooth.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use drained jarred roasted peppers when fresh peppers are unavailable.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Muhammara one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Muhammara?

Keep some walnut texture rather than blending completely smooth.

What can I substitute in Muhammara?

Use drained jarred roasted peppers when fresh peppers are unavailable.

Can I prepare Muhammara ahead?

Prepare the measured ingredients for Muhammara one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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