Muhammara with Toasted Pitta

Muhammara with Toasted Pitta

Bring muhammara with toasted pitta to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Amber Ale when the food is ready.

Ingredients

Serves 4

• 450 g roasted red peppers from a jar, drained

• 80 g walnuts

• 50 g fresh breadcrumbs (vegan)

• 2 tbsp pomegranate molasses

• 1 tsp ground cumin

• 1 garlic clove

• 2 tbsp olive oil

• 4 pitta breads (vegan)

Instructions

1. Toast walnuts in a dry pan for 4 minutes, shaking regularly, and cool.

2. Pat peppers dry so the dip does not become watery. Roughly chop garlic.

3. Pulse peppers, walnuts, breadcrumbs, molasses, cumin, garlic and oil until thick but slightly textured.

4. Toast pitta and cut into triangles for scooping. Refrigerate leftover dip promptly and use within 2 days.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Amber Ale. Toasted malt complements browned edges and sweet vegetables, with enough bitterness to refresh the palate after richer bites. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.