Muhammara Recipe -
Muhammara Recipe
  • READY IN 10 mins


Recipe by  

"An exotic Lebanese dip consisting of pomegranate and walnuts. Serve with pita bread. Super fast and easy to prepare."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In the container of a food processor or blender, combine the olive oil, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes. Process until smooth. Serve with pita triangles.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2005

Very different, and very nice! I used orange juice instead of lemon juice, and I used twice as much as the recipe called for (gets thick). Probably wouldn't want to try doubling lemon juice, though. Also, no need to chop walnuts or garlic if you have a good food processor. Sweet, savory, and exotic, I LOVE this recipe!

Most Helpful Critical Review
Aug 11, 2007

I make muhammara regularly as I am of lebanese origin. The main ingredient is missing: red bell peppers. I used about 3 to 4 red peppers and I also add a small spoon of sugar.


8 Ratings

Oct 06, 2008

This recipe is definitely missing roasted red peppers. I used a recipe from another site that called for them. I think this is the kind of dish that you either love or hate.

Aug 31, 2010

great recipe once you add 2-3 fresh red peppers (roasted in the oven)

Feb 07, 2012

As is, I can't imagine this would taste very good and definitely nothing like muhammara, so for me, it's zero stars for an incomplete recipe, guess the one star is for the sheer novelty, I googled muhammara to find out what it was supposed to have in it, I've eaten it before and thought it was lovely, a nice change from the usual hummus. As others have noted it seems to be missing the main ingredient, fire roasted red peppers. Also, 2 tbsp of pomegranate molasses + lemon juice would be mouth puckeringly sour! Also, and I promise, this will be the last 'also' the taste of this dip is great enhanced by roasting walnuts. I've made this twice now from a recipe I found on epicurious and subbed panko bread crumbs the last time (time saver!) and it turned out fine. Definitely worth your time and it keeps well in the fridge for days.

Jan 19, 2015

Wow I loved this, so did my mom who hates spicy stuff. I used 3 tablespoons of fresh squeezed pomegranate juice instead of the molasses


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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