Muhammara Bites

A flavorful and spicy Middle Eastern red pepper and walnut dip, served on toasted pita bread squares for a satisfying snack.

Prep Time

15 minutes

Total Time

40 minutes

Calories

598

Level

Easy

Yields

4 servings

Cost

£1.15

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Bread

Cuisine:

British

Main Ingredient:

Pork

Mood:

Spicy

Ingredients

Servings

2Red Bell Peppers(Large)

£1.50

0.5cupWalnuts(Unsalted, toasted)

£1.25

0.3cupBreadcrumbs(Panko or regular)

£0.20

2tablespoonsPomegranate Molasses

£0.40

2tablespoonsOlive Oil(Extra virgin)

£0.15

1cloveGarlic(Minced)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.5teaspoonCumin(Ground)

£0.05

0.3teaspoonRed Pepper Flakes(Adjust to taste)

£0.05

0.3teaspoonSalt(Or to taste)

£0.01

2Pita Bread(Large, preferably whole wheat)

£0.80

Total Cost

£4.61

£1.15 per serving

The Method

1
Preheat oven to 450°F (232°C).
2
Place red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is blackened. Flip halfway through. Let cool slightly, then peel off the blackened skin and remove the seeds.
3
While peppers are roasting, prepare the pita bread. Cut each pita into 9 equal squares. Lightly brush with olive oil and sprinkle with a pinch of salt.
4
Bake pita squares on a baking sheet for 5-7 minutes, or until golden brown and crispy. Set aside.
5
In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, cumin, red pepper flakes, and salt. Pulse until a coarse paste forms.
6
Taste and adjust seasonings as needed. Add more pomegranate molasses for sweetness or red pepper flakes for more heat.
7
Spread a spoonful of muhammara on each toasted pita square.
8
Serve immediately or at room temperature. Garnish with a sprinkle of chopped walnuts or parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (145g)

598 kcal / 2499 kJ

Carbs

47g

18% of RDA

Fat

41g

59% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

17 g

19% of RDA

Sodium

375 mg

16% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a smoother muhammara, process for a longer time, adding more olive oil if needed.

To toast the walnuts, bake them at 350°F (175°C) for 5-7 minutes, or until fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.

Muhammara can be stored in an airtight container in the refrigerator for up to 5 days.

Feel free to add other spices like smoked paprika or coriander for a different flavor profile.

Cooking Equipment

Oven

Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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