Snack · 15 min · middle-eastern

Muhammara with Warm Pita

✓ USDA-verified nutrition data

Ingredients

• 1 cup Roasted red peppers
• 1/2 cup Walnuts
• 1/4 cup Breadcrumbs
• 1 tbsp Pomegranate molasses
• 2 tbsp Olive oil
• 1 Pita

Steps

1. Heat a dry skillet over medium heat and toast the walnuts for 3 to 4 minutes, shaking the pan often, until fragrant and a shade darker. Watch closely, nuts go from toasted to burnt in under a minute.
2. Add the toasted walnuts to a food processor along with the drained roasted red peppers, breadcrumbs, and pomegranate molasses.
3. Pulse 8 to 10 times until you have a thick, slightly chunky paste. It should not be baby-food smooth, a little texture is traditional.
4. With the processor running, drizzle in the olive oil until the dip looks glossy and holds soft peaks.
5. Taste and season with salt and a pinch of cayenne if you like heat.
6. Warm the pita: heat a dry skillet over medium heat and toast each side about 30 seconds until soft and lightly puffed. Beginner tip: don’t skip warming, cold pita tears and won’t scoop well.
7. Cut the warm pita into triangles, spoon the muhammara into a bowl, and serve together.

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