Pita Chips with Muhammara

If you are looking for a crowd-pleaser that comes together fast and tastes like something special, this Pita Chips with Muhammara recipe is exactly what you need. I have been making this one for gatherings here in Kansas City and it never disappoints. Whether you are hosting a game day spread or a casual get-together, this appetizer always disappears first.

Why You’ll Love This Recipe

• Quick and easy to put together with minimal prep time
• Big on flavor with simple, familiar ingredients
• Perfect for entertaining or a fun weeknight snack
• Easily scaled up for larger groups

Ingredients

• pita bread
• roasted red peppers
• walnuts
• garlic
• cumin
• olive oil
• lemon
• pomegranate molasses

How to Make It

Crispy homemade pita chips with a smoky roasted red pepper walnut dip. Prep takes about 25 min and the results are worth every minute. Serve immediately for the best texture and flavor, or prepare ahead and refrigerate until ready to serve.

Tools I Use

Roasted Red Peppers | Pomegranate Molasses

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Pita Chips with Muhammara

Crisp homemade pita chips served with muhammara, a smoky roasted red pepper and walnut dip.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: middle eastern

Ingredients Method Notes

Ingredients

  

For the pita chips

• 4 pita breads, cut into wedges
• 3 tbsp olive oil
• 1/2 tsp salt

For the muhammara

• 2 roasted red peppers, drained
• 3/4 cup walnuts, toasted
• 2 tbsp breadcrumbs
• 1 tbsp pomegranate molasses
• 1 clove garlic
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil

Method

 

1. Brush pita wedges with olive oil, sprinkle with salt, and arrange on a baking sheet.
2. Bake at 375F for 10 to 12 minutes until crisp and golden.
3. In a food processor, combine roasted peppers, walnuts, breadcrumbs, pomegranate molasses, garlic, paprika, and cumin.
4. Blend while drizzling in the olive oil until thick and mostly smooth. Season with salt.
5. Spoon into a bowl, drizzle with a little more olive oil, and serve with the warm pita chips.

Notes

Pomegranate molasses gives muhammara its signature tang. Find it at Middle Eastern markets or substitute a splash of balsamic.