Muhhamarra ( Lebanese)
by Tarla Dalal
Added to 38 cookbooks
This recipe has been viewed 25420 times
This spicy, nutty walnut and red chilli paste that is a little like humus in texture. It makes an unusual dip.
- Soak the dry red chillies in warm water for about 30 minutes. Drain and discard the water.
- Combine all the ingredients including the red chillies and blend to a smooth paste.
- Serve with pita bread, lavash or strips of vegetables like cucumber, carrots, zucchini etc.
Nutrient values (Abbrv) per tbsp
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