In the Levant, muhammara is more than a dip—it’s a memory of flame, of warmth tucked into walnuts and spice. Traditionally thickened with breadcrumbs and slicked with oil, it lands on the table with a slow shimmer and a bite that builds. This version steps softly. No oil. No grains. Just the bare elements: roasted red pepper, garlic, lemon, cumin. A softened date stands in for the syruped pomegranate and thickened fat. What remains is brightness, smoke, and earth—cut clean.

Spoon it over warm bowls, tuck it into leaf rolls, or swipe it across flatbread. It clings without weight. It tastes like the idea of fire, not the fire itself.

Ingredients

• 2 large roasted red bell peppers (peeled, seeds removed, fully cooled)

• 1 clove garlic, finely grated or minced

• 1 tablespoon fresh lemon juice

• ¼ teaspoon ground cumin

• 1 soft Medjool date, pitted (optional, for slight sweetness)

• ⅛–¼ teaspoon sea salt, to taste

Method

1. Roast the Peppers
   If not using pre-roasted, char whole red bell peppers over an open flame or under a broiler, turning until skin is blackened and blistered. Transfer to a bowl, cover with a plate, and steam for 10 minutes. Peel skins, remove stems and seeds. Cool completely.

2. Blend Until Smooth
   In a high-speed blender or food processor, combine roasted peppers, garlic, lemon juice, cumin, and salt. If using a date, add it now. Blend until silky. Scrape down sides as needed to ensure an even purée.

3. Taste and Adjust
   Add more lemon for brightness, or an extra pinch of cumin for warmth. If sauce feels thin, chill for 20–30 minutes to thicken naturally via the pepper’s starch and fiber.

4. Serve or Store
   Use immediately or store in a glass jar for up to 3 days, chilled. Flavor deepens overnight.

To Serve

• Drizzled over roasted root vegetable bowls with herbs

• As a filling for grape leaves, alongside lemon slices and parsley

• Spread inside a wrap with grated carrot and mint

• Topped with a dusting of cumin and minced fresh parsley

• As a base for wild mushroom sauté or squash mash

Notes from the Kitchen

• Roasted peppers must be fully cooled before blending, or the flavor becomes cooked and muddied.

• A soft date adds a subtle echo of pomegranate molasses—without fermentation or sugar.

• Sauce may separate slightly when stored; stir gently to recombine.

• If desired, a pinch of smoked paprika can be added (AM only) for deeper smoke without fire.

This isn’t a dip that floods. It clings. It hums. It’s the color of ember, the taste of longing, and the feel of a sauce that remembers where it came from—while staying light on the tongue.