White Bean & Arugula Wraps with Muhammara

🥘 Ingredients

• raw walnuts 1 cup
• panko breadcrumbs or fine breadcrumbs ½ cup
• jar roasted red bell pepper 1
• medium lemon 1
• fat garlic clove 1
• extra virgin olive oil 3 tbsp
• pure pomegranate molasses 2 tbsp
• Aleppo pepper for mild 1 tsp
• ground cumin ½ tsp
• Kosher
• medium lemons 2
• Dijon mustard 2 tsp
• Freshly
• good-quality tahini or more olive oil 2 tbsp
• extra virgin olive oil 2 tbsp
• Organic cane sugar or pure maple syrup
• arugula or watercress 8 oz
• hemp seeds/hearts ¼ cup
• cannellini beans 2
• lavash flatbreads or large wraps of choice 4

1. 1

   For the muhammara, divided (see note 1): raw walnuts , panko breadcrumbs or fine breadcrumbs , jar roasted red bell pepper , medium lemon , fat garlic clove , extra virgin olive oil , pure pomegranate molasses , Aleppo pepper for mild , ground cumin , Kosher salt, medium lemons , Dijon mustard , Freshly cracked black pepper, good-quality tahini or more olive oil , extra virgin olive oil , Organic cane sugar or pure maple syrup , arugula or watercress , hemp seeds/hearts , cannellini beans , lavash flatbreads or large wraps of choice .
2. 2

   Make the Muhammara. Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes , stirring often to prevent burning. Add the breadcrumbs and toast both together for 3 more minutes, stirring frequently until the walnuts are aromatic and the breadcrumbs are golden brown. Take off the heat.
3. 3

   Drain the jarred peppers. Pat dry with a towel to remove as much moisture as you can. Zest 1 lemon; set the zest aside for step 4. Juice all 3 lemons.
4. 4

   In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down in fine crumbs. Now add the drained peppers, 3 tbsp olive oil, pomegranate molasses, 1 1/2 tsp lemon juice, Aleppo pepper, cumin, and 1 tsp kosher salt. Blend in short bursts until the dip is mostly smooth but still a bit chunky (if you prefer an entirely smooth dip, just blend until smooth). Taste, adding more pomegranate molasses or lemon juice for tang, or salt to season. Measure out 1 cup Muhammara to use in this recipe. Store the rest ( timer cup) for the Mezze Platter in a sealed jar or airtight container in the fridge for about 1 week.
5. 5

   Lemon vinaigrette: In a jar for which you have a lid, add the reserved lemon zest, 3 tbsp lemon juice, Dijon mustard, 1/2 tsp kosher salt, pepper to taste, tahini, and 2 tbsp olive oil. Seal the jar and shake up until emulsified. Taste, adding more olive oil to balance the tartness, salt to taste, or a pinch of sugar or maple syrup (keeping in mind the Muhammara will add some sweetness).
6. 6

   Arugula salad: Add the arugula and hemp seeds to a large bowl. Toss with about half ( timer tbsp) of the lemon vinaigrette. Taste, adding a pinch of salt/pepper or an additional 1 tbsp vinaigrette, as needed. Transfer about half of the dressed arugula to another bowl to serve as a side salad; set aside. TIP: If saving leftovers, only make as much arugula salad as you will eat.
7. 7

   Drain and rinse the beans, then gently pat dry with towels. Add to the large bowl with the remaining arugula salad. Toss, adding more (or all) of the lemon vinaigrette as needed until everything is well-dressed to your liking. Taste and season with salt and pepper as needed.
8. 8

   Assemble: Spread some Muhammara ( timer cup / 60g) onto each flatbread, then divide the bean-arugula mixture among the flatbreads. Roll up, securing the ends, then slice in half. Serve wraps with reserved arugula salad on the side.