This Lebanese Pecan Red Pepper Dip is known as Muhammara locally and is made vegan and gluten free with pecans. This dip encloses really strong flavors within itself that make it a great party appetizer that will vanish super quick so prepare for a little more than you think you'll need!
Ever since I had this Lebanese style red pepper dip or Muhammara on a recent holiday, I have been unable to get it out of my mind. The sweet, smokey flavors of roasted bell peppers combined with garlic, nuts and cumin stay with you, because they are so unexpected. Paired with some pita bread and salad, you have the makings of a wonderful light dinner or lunch.
Also see my tutorial on How to make Hummus at home thats light and airy
Quick Walk Through: Red Pepper Dip
FAQs
Traditionally this dip is made from roasted red bell peppers, walnuts, breadcrumbs, chilli paste, and pomegranate molasses. It has a bright red color and a mildly spicy and tart flavors.
Pomegranate molasses isn't very easily available in India and I realised while making the dip that I had run out of walnuts. So I have tweaked this recipe slightly in terms of the ingredients without any significant change in the resulting flavors or texture. pecans on hand and really couldn't tell the difference.
This dip can easily be made ahead and stored in the refrigerator in an air tight container for up to 3 days.
This is a super versatile dip that bursting with flavors and can be used in so many different ways. My favorite way of serving it is with some warm homemade pita bread. But I often simply spread it toasts, dip my fries in it, or even toss some chickpeas and veggies in it to make a quick and easy delicious salad. My biggest tip would be to get creative with the way you eat it, because the possibilities are endless.
Top tips to make the best red pepper dip
- I have used pecan nuts instead of walnuts, and I really couldn't tell the difference between the two. If you don't have pecan nuts, I think roasted almonds would taste really nice as well.
- Roasting the nut you choose is a really important step to nail the flavors. However, nuts burn very quickly, so make sure to roast everything on low flame while stirring continuously until evenly golden brown.
This is one of those dips that you once you try, you simply cannot have enough of! Plus it's so easy to make, that I often whip up a small batch every couple of weeks. If you try making this dip, do leave me a comment below to let me know what you think. Or you can even send me pictures on Instagram because I simply love hearing from you guys!
Lebanese Pecan Red Pepper Dip | Muhammara
Ingredients
- 2 Red Bell Peppers
- 6 Cloves Garlic
- ¾ teaspoon Cumin powder
- ¾ cup Pecans roasted
- 1 teaspoon Red Chili Flakes
- ¼ cup Extra Virgin Olive Oil
- ½ Lemon Juice of
- Salt to taste
- Pumpkin Seeds , Mint and more Olive Oil for topping
Instructions
- Lightly brush each Red Bell Pepper with Olive Oil, sprinkle with a bit of salt and roast on all sides. Once roasted well, peel off the skin and deseed and chop the peppers.
- Add peppers, garlic, cumin powder, pecans, chili flakes, lemon juice and salt to a blender and blend till smooth. Add olive oil and pulse a few times till combined.
- Top with pumpkin seeds, mint and a drizzle of olive oil. Serve with warm pita.
Unknown says
This dip isn't Lebanese but Syrian, where it originated in Aleppo. Thanks.
Richa says
That's really good to know!
Julie says
I love a good pepper dip - this would be awesome at a dinner party!
indugetscooking says
Looks really yum.....I want bread sticks and the dip!