Muhhamarra ( Lebanese)

Muhhamarra (  Lebanese)

This recipe has been viewed 21204 times
5/5 stars  100% LIKED IT   

This spicy, nutty walnut and red chilli paste that is a little like humus in texture. It makes an unusual dip.

Muhhamarra ( Lebanese) recipe - How to make Muhhamarra ( Lebanese)

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups
Show me for cups

    Main procedure
  1. Soak the dry red chillies in warm water for about 30 minutes. Drain and discard the water.
  2. Combine all the ingredients including the red chillies and blend to a smooth paste.
  3. Serve with pita bread, lavash or strips of vegetables like cucumber, carrots, zucchini etc.
Nutrient values (Abbrv) per tbsp
Energy61 cal
Protein1 g
Carbohydrates2.1 g
Fiber0.1 g
Fat5.4 g
Cholesterol0 mg
Sodium0 mg


Muhhamarra ( Lebanese)
 on 05 Sep 20 04:45 PM

How do we store this dip and for how many days it can be stored?
Tarla Dalal
16 Oct 20 03:18 PM
   This dip can be stored in the refrigerator for 2 days.
Muhhamarra ( Lebanese)
 on 07 Oct 14 04:31 PM

Extremely tasty Lebanese dip with a subtle flavour of walnuts blended in nicely with mild kashmiri red chillies and the lovely flavour of olive oil. Great dip or snack for endurance athletes as there is good fat used in walnuts and olive oil.
17 Jul 16 10:37 PM
   Yummy !!! This dip was a very interesting find. Highly liked by the guests.
Tarla Dalal
18 Jul 16 08:55 AM
   Hi, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!