Muhammara-Spiced Red Lentil Dip
A silky red lentil dip layered with the smoky, tangy flavours of muhammara, made with roasted pepper, walnut and pomegranate molasses.
It's the kind of dip that earns a permanent spot on the table: quick enough for a weeknight snack, but layered enough to feel special alongside warm bread, crudités or a bowl of olives. The lentils keep it satisfying without weighing it down, and the walnut topping adds just the right amount of crunch.
Serve it slightly warm or at room temperature, with a generous swirl of olive oil and a scatter of pomegranate seeds if you have them. It keeps beautifully, so make a batch and dip into it all week.
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes, or to taste
- 150 g red lentils, rinsed
- 1 roasted red pepper (from a jar), roughly chopped
- 2 tablespoons pomegranate molasses
- 2 tablespoons tahini
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon fine salt, plus more to taste
- 40 g walnuts, toasted and finely chopped
- 2 tablespoons pomegranate seeds, to garnish (optional)
- Fresh flat-leaf parsley, chopped, to garnish
- Warm flatbread or pita, to serve
Instructions
- Warm the olive oil in a medium saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic, cumin, smoked paprika, cinnamon and chili flakes and cook for 30 seconds, until fragrant.
- Add the rinsed red lentils and 500 ml water. Bring to a simmer, then lower the heat and cook uncovered for 15–18 minutes, stirring now and then, until the lentils are completely soft and the water has been absorbed. If the pan looks dry before the lentils are tender, add a splash more water.
- Remove from the heat and stir in the roasted red pepper, pomegranate molasses, tahini, lemon juice and salt. Let cool for 5 minutes.
- Transfer to a food processor and blend for 30–45 seconds, until smooth and creamy, scraping down the sides as needed. If it feels too thick, add 1–2 tablespoons water to loosen.
- Taste and adjust with more lemon juice, salt or pomegranate molasses. Spread into a shallow bowl, making a swirl with the back of a spoon.
- Scatter over the toasted walnuts, pomegranate seeds and parsley, then drizzle with a little olive oil. Serve warm or at room temperature with warm flatbread.
Cook’s tips
- Red lentils break down quickly, so keep an eye on the pan near the end of cooking to avoid sticking.
- For a smokier flavour, char a fresh red pepper under a hot grill until blackened, then steam, peel and use in place of the jarred pepper.
- Blend while still warm for the silkiest texture; it will thicken as it cools.
Substitutions
- Swap the walnuts for toasted pecans or sunflower seeds.
- Use 1 tablespoon of lemon juice plus 1 teaspoon of maple syrup if you don't have pomegranate molasses.
- Replace the tahini with 2 tablespoons of thick Greek yogurt for a tangier dip.
Storage & reheating
Store in an airtight container in the fridge for up to 4 days; stir in a splash of water or olive oil before serving.
Frequently asked questions
Can I make this muhammara-spiced lentil dip ahead of time?
Yes — it keeps well in the fridge for up to 4 days. The flavour deepens overnight, so it's a great make-ahead snack. Bring it to room temperature and give it a good stir before serving.
Is this dip vegan?
As written, yes — the ingredients are all plant-based. Check the labels on your pomegranate molasses and tahini if you need to be certain.
Can I use a different type of lentil?
Red lentils are best here because they cook down to a smooth purée. If you only have green or brown lentils, cook them until very soft and blend a little longer, adding extra water as needed.
What should I serve with this dip?
Warm flatbread or pita is classic, but it's also good with cucumber and carrot sticks, toasted pita chips, or spread on a sandwich. A few olives and pickles on the side make a lovely mezze plate.
