Roasted Green Bean and Roasted Almond Muhammara

Steps

1. 1

   Roast almondsOven 400°F / 205°C

   • Spread almonds on a small rimmed baking sheet.
   • Roast at 400°F (200°C) for 8–10 minutes, stirring once halfway through, until fragrant and light golden.
   • Watch carefully to avoid burning.
   • Transfer to a plate to cool for 5 minutes.

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   Ready when: Almonds smell nutty and are light golden brown; no burnt edges

   Tip: Don't skip cooling—warm almonds won't pound as effectively

2. 2

   Roast green beansOven 400°F / 205°C

   • On a large rimmed baking sheet, toss green beans with 2 tbsp (30 ml) of the olive oil, salt, and black pepper.
   • Spread in a single layer.
   • Roast at 400°F (200°C) for 20–25 minutes, shaking the pan halfway through, until tender, lightly caramelized, and slightly collapsed at the edges.
   • They'll smell sweet and charred.

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   Ready when: Beans are soft when pierced with a fork and have brown, slightly shriveled edges

   Tip: Don't overcrowd the pan; green beans need space to caramelize, not steam

3. 3

   Pound almonds and green beans

   • In a mortar and pestle, pound the cooled almonds and roasted green beans together until they form a coarse, chunky paste.
   • Work for 3–4 minutes, crushing steadily but not too aggressively—you want texture, not a smooth butter.
   • Alternatively, pulse in a food processor for 10–12 pulses until broken down but still chunky.

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   Ready when: Almonds and beans are broken into small pieces and partially combined; texture is coarse, not smooth

   Tip: If using a food processor, stop before the mixture turns into a paste—pulse control is your friend

4. 4

   Combine with roasted peppers and spices

   • Transfer the almond-green bean mixture to a serving bowl.
   • Add the drained roasted red peppers, pomegranate molasses, minced garlic, ground cumin, ground coriander, and Aleppo pepper (if using).
   • Gently fold everything together using a wooden spoon or flexible spatula, 15–20 folds, until the red pepper color is evenly distributed but the texture remains chunky and rustic.

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   Ready when: All ingredients are visible and folded together; the mixture is color-mottled, not uniform

   Tip: Don't over-mix or the whole thing becomes a smooth purée—the point is a textured, rustic dip

5. 5

   Add oil, lemon, and season

   • Drizzle in the remaining olive oil (about 3 tbsp / 45 ml) and the lemon juice.
   • Fold a few more times to combine.
   • Taste and adjust salt and black pepper to your liking.
   • Remember that pomegranate molasses provides a significant sour note, so the salt helps balance it.

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   Ready when: All ingredients are evenly moistened; the dip looks glossy but not pooling with oil

   Tip: Add oil gradually and taste after each fold—you can always add more, but you can't remove it

6. 6

   Serve and garnish

   • Transfer to a shallow serving bowl or plate.
   • Drizzle with a little extra olive oil, then scatter pomegranate seeds and chopped parsley over the top if desired.
   • Serve at room temperature with warm pita bread, fresh vegetables (cucumber, radish, carrot), or crisp pita chips.

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   Ready when: Dip is plated and garnished, ready to serve

   Tip: If making ahead, let it sit at room temperature for 15 minutes before serving to release the flavors fully