Lebanese Muhammara with Pomegranate Reduction – A Luxurious Roasted Red Pepper Dip

A Story Behind the Dish

Some of the most unforgettable culinary experiences come from the simplest dishes, made with love and tradition. I remember the first time I tried Muhammara at a small Lebanese café tucked away in the streets of Beirut. The creamy, nutty texture combined with the sweetness of pomegranate reduction was unlike anything I had tasted before. It was rich yet balanced, bold yet comforting.

Today, I’ll guide you through making this luxurious roasted red pepper and walnut dip, Muhammara, complete with a tangy pomegranate reduction. This dish is perfect as a dip, spread, or side dish to elevate your meals. Let’s get started!

Why You’ll Love This Muhammara Recipe

• Bursting with Flavor – Sweet roasted peppers, nutty walnuts, and warm spices create a rich and well-balanced taste.
• Easy to Make – With simple ingredients and minimal effort, you can whip up this luxurious dip in no time.
• Versatile – Serve it with fresh bread, grilled meats, or even as a sandwich spread.
• Healthy and Nutritious – Packed with antioxidants, fiber, and healthy fats, this dish is as nutritious as it is delicious.

Ingredients You’ll Need

To create the perfect Lebanese Muhammara with Pomegranate Reduction, gather the following ingredients:

For the Muhammara:

• Red bell peppers – 3 large (about 450g)
• Walnuts – 120g, toasted
• Breadcrumbs – 50g
• Garlic cloves – 2, minced
• Olive oil – 60ml
• Pomegranate molasses – 2 tbsp
• Lemon juice – 1 tbsp
• Ground cumin – 1 tsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Red pepper flakes – ½ tsp (adjust to taste)

For the Pomegranate Reduction:

• Pomegranate juice – 250ml
• Sugar – 2 tbsp
• Lemon juice – 1 tbsp

Step-by-Step Cooking Process

Step 1: Roast the Red Peppers

1. Preheat your oven to 220°C (425°F).
2. Place the red bell peppers on a baking tray and roast for about 30-35 minutes, turning occasionally, until the skin is charred.
3. Remove the peppers and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skin.
4. Peel off the skin, remove the seeds, and roughly chop the roasted peppers.

Step 2: Prepare the Pomegranate Reduction

1. Pour pomegranate juice into a small saucepan and add the sugar and lemon juice.
2. Heat over medium heat, stirring occasionally, until the mixture starts to simmer.
3. Reduce the heat and let it cook for 15-20 minutes until it thickens into a syrupy consistency.
4. Set aside to cool.

Step 3: Blend the Muhammara

1. In a food processor, add the toasted walnuts, garlic, cumin, paprika, and red pepper flakes. Pulse until finely ground.
2. Add the roasted peppers, breadcrumbs, lemon juice, and pomegranate molasses. Blend until smooth.
3. While blending, slowly drizzle in the olive oil to create a creamy consistency.
4. Taste and adjust the seasoning if needed.

Step 4: Assemble and Serve

1. Transfer the Muhammara to a serving bowl and drizzle the pomegranate reduction on top.
2. Garnish with additional walnuts and a sprinkle of red pepper flakes.
3. Serve with pita bread, crackers, or fresh vegetables.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	220 kcal
Protein	4g
Carbohydrates	18g
Fats	16g
Fiber	3g
Sugars	6g
Sodium	200mg

Pro Tips for the Best Muhammara

• Toast the walnuts for extra depth of flavor.
• Use high-quality pomegranate molasses to enhance the authentic taste.
• Don’t skip the pomegranate reduction – it adds a unique, tangy sweetness.
• For a smoky flavor, grill the red peppers instead of roasting them.

FAQs:-

1. Can I make Muhammara ahead of time?

Yes! Muhammara tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days.

2. Is there a substitute for pomegranate molasses?

If you don’t have pomegranate molasses, you can use balsamic reduction or a mixture of honey and lemon juice for a similar tangy-sweet flavor.

3. Can I freeze Muhammara?

Yes! Muhammara can be frozen for up to 3 months. To serve, let it thaw overnight in the fridge and stir well before eating.

4. How do I make Muhammara spicier?

To add heat, increase the red pepper flakes or add a pinch of cayenne pepper to taste.

5. What can I serve with Muhammara?

Muhammara pairs beautifully with pita bread, crackers, fresh vegetables, grilled meats, or even as a spread on sandwiches and wraps.

6. Can I use other nuts instead of walnuts?

Yes! Almonds or cashews can be used instead of walnuts, but they may slightly alter the flavor and texture.

7. Is Muhammara vegan and gluten-free?

Yes, this dish is naturally vegan. To make it gluten-free, simply substitute the breadcrumbs with almond flour or gluten-free breadcrumbs.

8. Can I use store-bought roasted red peppers?

Yes, but roasting your own gives a deeper, more authentic smoky flavor. If using store-bought, choose ones packed in water instead of oil for better texture control.

9. How can I make Muhammara creamier?

For a smoother consistency, add a bit more olive oil while blending. You can also blend it longer for a silkier texture.

10. Can I use Muhammara as a pasta sauce?

Absolutely! Thin it out with a little water or olive oil and toss it with cooked pasta for a flavor-packed, creamy sauce.

Thank You for Reading!

I truly appreciate you taking the time to explore this delicious Lebanese Muhammara recipe. I hope it brings warmth and richness to your dining table. If you try it, let me know in the comments how it turned out! Happy cooking!