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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.15/serving

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

Instructions

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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