Today I am super excited to share my take on a traditional Lebanese mezze (small dish) appetizer. I first tried muhammra (roasted red pepper and walnut dip) at my favorite Lebanese restaurant in Seattle and was instantly hooked! Often made with pomegranate molasses this recipe features fresh blackberries instead, which offers both tartness and sweetness and pairs perfectly with lemon.
This is the perfect appetizer to make when you want to impress guests with your culinary repertoire, but don’t have a lot of time. It’s a great alternative to hummus. Don’t get me wrong, I love hummus, but sometimes it’s nice to switch it up! This dip is incredibly easy to make and is wonderfully flavorful!
Charred bell peppers, juicy blackberries, lemon, dates and toasted walnuts make this savory dip perfect to pair with crudites, pita or crackers.
Serve this dip warm or cold. Feel free to make a day ahead of time too. This dip tastes almost better the next day, after all the flavors have had a chance to settle and blend.