Lebanese · appetizer
Muhammara (Red Pepper and Walnut Dip)
Muhammara (Red Pepper and Walnut Dip) reads fruity 5.2, sourness 5.2 and nutty 5.2 on Palate's 0–10 flavor X-ray — a Lebanese appetizer, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.9 / 10
- Sweet & Fruity — 6.8 / 10
- Sour & Bright — 6.7 / 10
- Bitter & Earthy — 3.6 / 10
- Rich & Fat — 6.6 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Fruity 5.2 · Sourness 5.2 · Nutty 5.2 · Citrus 5.2 · Sweetness 5.1 · Richness 4.7 · Allium 3.7 · Earthy 3.3 · Floral 2.9 · Salinity 2.7 · Heat 2.1 · Bitterness 2.1 · Warm Spice 1.7 · Herbaceous 1.6 · Umami 1.6
What's in it (10)
- 3 roasted red peppers
- 1 cup walnuts, toasted
- 1/4 cup breadcrumbs
- 3 cloves garlic
- 2 tbsp pomegranate molasses
- 1/2 tsp cumin
- 1/2 tsp chilli flakes
- 3 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 279.9 kcal, 6.6 g protein, 23.2 g fat, 15.4 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Blend roasted peppers with toasted walnuts, garlic, breadcrumbs, pomegranate molasses, and spices until a slightly chunky paste forms.
- Stream in olive oil while blending.
- Adjust acidity with lemon and heat with chilli.
- Serve drizzled with olive oil.
Dishes with a similar flavor shape
- Baba Ghanoush — Lebanese
- Bazargan (Bulgur, Tamarind and Walnut Salad) — Syrian
- Chicken Shawarma Stuffed Sweet Potatoes — Middle Eastern
- Moroccan Vegetable Casserole — Moroccan
- Harissa Roasted Cauliflower Steaks — Middle Eastern
Keep reading: what fruity, sourness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.