Muhammara & Cauliflower Soup



  • 1 tbsp of Muhammara
  • 2 cups baked cauliflower
  • 3 cups chicken stock
  • 1 small onion sliced
  • Salt & Pepper
  • 1 tsp olive oil

MUHAMMARA in case our store is out of stock =(

  • cup  plain breadcrumbs
  • 1/2  cup  extra virgin olive oil
  • tsp  tahini
  • 1/2  cup  walnuts
  • 3 red bell peppers
  • 1/2  small yellow onion
  • tbsp  pomegranate molasses
  • tbsp Chili paste or Chili powder
  • tsp  ground cumin
  • tsp  salt



  1. Preheat oven to 350
  2. Drizzle olive oil, salt & pepper on cauliflower and bake for 10 minutes or so
  3. On stovetop medium heat sauté sliced onion in olive oil to caramelize
  4. Add chicken stock and muhammara to chicken stock
  5. Add baked cauliflower to chicken stock for a few minutes so flavors can simmer together
  6. Add everything to blender and blend until desired consistency
  7. Optional: Serve with pita chips and spoon of muhammara


  1. Preheat oven to 350
  2. Cut pita bread into desired shape
  3. Drizzle with olive oil and whatever seasoning (I did just salt and pepper)
  4. Put in oven for 5 minutes
  5. Monitor carefully remove when golden brown

MUHAMMARA in case our store is out of stock =(

  1. Roast the red peppers on the stove top until skin starts to peel off
  2. Roast the walnuts in the oven at 350 until they are golden brown
  3. Pulse walnuts in food processor until they are desired size (some like it bigger for more crunch, some like it finer) set aside
  4. Add all ingredients to the food processor and pulse
  5. Add walnuts at the end
  6. Keep in the fridge for up to a week