Muhammara is a vibrant dip from Lebanon with complex and delicious flavors. It’s a great example of how Middle Eastern cuisine goes beyond hummus and falafel. 

Joseph, originally from Lebanon, highlights the significance of muhammara. It’s a common sight in his culture, enjoyed for its unique combination of smokiness, touch of sweetness and pleasant tang. Joseph says it’s a staple at gatherings across Lebanon and Syria, where it’s common for the muhammara to be spooned onto individual plates to avoid double-dipping (can’t be passing germs around!). The vibrant red color comes from charing red bell peppers over an open flame until blackened, giving it that signature smoky taste.

To make this dip, start with roasting the peppers until charred. You’ll also toast the nuts and breadcrumbs before blending everything together with Lebanese spices such as Aleppo pepper for a smoky kick, cumin for warmth and sumac for a touch of citrus. We also blend in tahini, a paste made from sesame seeds, for an extra layer of richness. Plate in a bowl, then use a spoon to form a well in the center. Drizzle on pomegranate molasses and garnish with aleppo pepper and chopped walnuts. Serve with bread!

The final product is a beautiful red dip, perfect for scooping up with pita bread. It delivers a smoky depth with a hint of sweetness, balanced by a refreshing tang. Now, for the plot twist: me, the self-confessed walnut-hater, actually enjoyed the muhammara! The walnuts, believe it or not, added a layer of flavor I never expected. It’s a testament that you should be open to trying new things. You just might surprise yourself!