📝 About This Recipe
Originating from the ancient city of Aleppo and cherished across Lebanon, Mouhamara is a vibrant, crimson-hued dip that offers a masterclass in balanced flavors. This luxurious spread marries the smoky sweetness of charred red peppers with the earthy richness of toasted walnuts and the signature tangy-sweet punch of pomegranate molasses. Every bite delivers a complex profile of spice, citrus, and nuttiness, making it the undisputed jewel of any traditional cold mezze platter.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (flesh and vibrant red)
- 2 cups Walnut Halves (raw, high quality)
The Flavor Core
- 3 tablespoons Pomegranate Molasses (thick and high quality)
- 1/2 cup Breadcrumbs (plain toasted, or crushed panko)
- 1 tablespoon Aleppo Pepper Flakes (or 1 tsp red chili flakes mixed with 1 tsp paprika)
- 1 tablespoon Tomato Paste (concentrated)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1/3 cup Extra Virgin Olive Oil (fruity and robust)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Sugar (optional, to balance the acidity)
For Garnish
- 2 tablespoons Pomegranate Arils (fresh seeds)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Walnut Pieces (toasted and crushed)
- 1 teaspoon Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) or set your broiler to high. Place the whole red bell peppers on a baking sheet lined with foil.
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2
Roast the peppers for 25-30 minutes, turning occasionally with tongs until the skins are charred and blistered on all sides.
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3
Remove the peppers from the oven and immediately place them in a bowl; cover tightly with plastic wrap for 10 minutes. The steam will loosen the skins.
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4
While the peppers steam, place the 2 cups of walnuts on a tray and toast in the oven for 5-7 minutes until fragrant and golden. Watch carefully to prevent burning.
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5
Peel the charred skin off the peppers, remove the seeds and stems, and pat the flesh dry with a paper towel. Removing excess moisture is key for a thick dip.
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6
In a food processor, pulse the toasted walnuts until they are finely ground but still have a bit of texture—do not process them into a butter.
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7
Add the roasted pepper flesh, garlic, tomato paste, pomegranate molasses, Aleppo pepper, cumin, salt, and sugar to the food processor.
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8
Pulse the mixture several times until the peppers are incorporated into the walnuts. You want a coarse, rustic paste, not a smooth puree.
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9
Add the breadcrumbs and lemon juice. Pulse 2-3 times to combine.
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10
With the processor running on low, slowly drizzle in the extra virgin olive oil until the dip emulsifies and looks glossy.
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11
Taste the Mouhamara. Adjust the seasoning with more salt, lemon, or pomegranate molasses if you prefer more tang.
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12
Transfer the dip to a shallow serving bowl. Use the back of a spoon to create a decorative swirl or well in the center.
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13
Cover and let the dip rest in the refrigerator for at least 1 hour. This allows the breadcrumbs to hydrate and the flavors to meld beautifully.
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14
Before serving, garnish with fresh pomegranate arils, chopped parsley, crushed walnuts, and a final generous drizzle of olive oil.
💡 Chef's Tips
For the most authentic flavor, use Aleppo pepper; it provides a unique mild heat and fruity undertone that standard chili flakes lack. Always toast your walnuts—it transforms the flavor from raw and bitter to deep and buttery. If the dip feels too thin, add an extra tablespoon of breadcrumbs; if it’s too thick, add a teaspoon of warm water or more olive oil. Avoid over-processing; the charm of Mouhamara lies in its slightly chunky, pebbly texture rather than being a smooth hummus-like paste. Make it a day ahead! The flavors intensify significantly after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve at room temperature with warm, fluffy pita bread or crispy toasted pita chips. Pairs exceptionally well as a condiment for grilled meats, especially Shish Taouk (chicken) or Lamb Kafta. Include it as part of a larger mezze spread alongside Hummus, Baba Ganoush, and Tabbouleh. For a modern twist, use it as a spread on a Mediterranean-style turkey sandwich or wrap. Pairs beautifully with a crisp, dry Rosé or a light Lebanese white wine like Ksara.