Lebanese·vegetarian·easy

Muhammara with Toasted Pita

Name: Muhammara with Toasted Pita
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 400g roasted red peppers (from jar or fresh); 150g walnuts; 50g breadcrumbs (panko or fresh); 2 tbsp pomegranate molasses; 2 tbsp lemon juice; 4 tbsp extra-virgin olive oil; 1 tsp Aleppo pepper flakes; 0.5 tsp ground cumin; 1 clove garlic clove, minced; 0.5 tsp salt; 2 tbsp pomegranate seeds (for garnish); 2 pieces flatbread or pita, toasted

Imagine a dip that tastes like the warm, smoky heart of Aleppo—muhammara, a velvety blend of roasted red peppers, walnuts, and pomegranate molasses, with just a whisper of heat from Aleppo pepper. You'll find it on meze tables across Lebanon and Syria, where it's scooped up with torn pita or crisp vegetables. The first bite hits you with sweetness, then a gentle nutty richness, then a tangy, fruity finish that makes you go back for more. I love making this at home because it comes together quickly, yet tastes like something you'd cherish at a bustling souk. You'll want to toast the walnuts lightly and char the peppers until their skins blister—that's where the magic lives. Serve it generously drizzled with olive oil and a handful of pomegranate seeds, and watch it disappear.

35 min(prep 20 + cook 15)

6 servings

320 kcal

Ingredients

roasted red peppers (from jar or fresh)400g
walnuts150g
breadcrumbs (panko or fresh)50g
pomegranate molasses2 tbsp
lemon juice2 tbsp
extra-virgin olive oil4 tbsp
Aleppo pepper flakes1 tsp
ground cumin0.5 tsp
garlic clove, minced1 clove
salt0.5 tsp
pomegranate seeds (for garnish)2 tbsp
flatbread or pita, toasted2 pieces

Nutrition

320 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
If using fresh peppers, roast them over an open flame or under a broiler until charred, then steam in a bowl for 10 minutes, peel, and remove seeds and stems. If using jarred, drain and pat dry.
2
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring often, until fragrant. Set aside to cool slightly.
3
In a food processor, combine the peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, olive oil, Aleppo pepper, cumin, garlic, and salt. Process until smooth, scraping down the sides as needed. Taste and adjust seasoning—you may want a bit more lemon or salt.
4
Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld (this also thickens the dip).
5
When ready to serve, drizzle with a little extra olive oil and sprinkle with pomegranate seeds. Toast the pita or flatbread until crisp, then cut into triangles. Serve the muhammara alongside the warm pita.

#lebanese #dip #vegan #meze

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