You are on page 1of 1


Makes about 1 3/4 cups

Can be prepared in 45 minutes or less.
a 7-ounce jar roasted red peppers, drained
/3 cup !ine !res" bread crumbs
1/3 cup #alnuts, toasted lig"tly and c"opped !ine
to 4 garlic clo$es, minced and mas"ed to a paste #it" 1/ teaspoon salt
1 tablespoon !res" lemon juice, or to taste
teaspoons pomegranate molasses%
1 teaspoon ground cumin
1/ teaspoon dried "ot red pepper !lakes
3/4 cup e&tra-$irgin oli$e oil
toasted pita triangles as an accompaniment
%a$ailable at Middle 'astern markets
(n a !ood processor blend toget"er t"e peppers, t"e bread crumbs, t"e #alnuts, t"e garlic, t"e lemon
juice, t"e pomegranate molasses, t"e cumin, t"e red pepper !lakes, and salt to taste until t"e mi&ture is
smoot" and #it" t"e motor running add t"e oil gradually. )rans!er t"e mu"ammara to a bo#l and ser$e
it at room temperature #it" t"e pita triangles.