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What to serve: Muhammara Recipe (Roasted Red Pepper Dip)

If you are looking for a good use for some of our smaller bamboo bowls, we'd like to suggest it is time to make and serve Muhammara - or walnut and roasted red pepper dip. The roasted red peppers deliver a glorious reddish-orange color to the dip that will be beautifully matched with our yellow or white 5.9 x 2" Gloss Bamboo Bowl or our green or light blue 4.7 x 3.2 Gloss Bamboo Bowl.


  • 2 red bell peppers

  • 4 tablespoon Extra Virgin Olive Oil divided

  • ¼ pound shelled toasted walnuts

  • 1 garlic clove roughly chopped

  • 2 ½ tablespoon tomato paste

  • ¾ cup bread crumbs

  • 2 tablespoon pomegranate molasses I used this one

  • 1 teaspoon Aleppo pepper or red pepper flakes

  • ½ teaspoon sugar

  • 1 teaspoon sumac

  • ½ teaspoon salt

  • ½ teaspoon cayenne pepper (optional)


  1. Preheat the oven to 425 degrees F.

  2. Brush the bell peppers with 1 tablespoon of olive oil, and place a lightly oiled cookie sheet.

  3. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.

  4. Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. When cool enough to handle, peel the peppers, remove the seeds and slice the peppers into small strips.

  5. In the bowl of a large food processor, combine the roasted red pepper strips with 3 tablespoon extra-virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.

  6. Transfer to a serving bowl. Bring the dip to room temperature before serving.

  7. When ready to serve, top with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley. Serve with pita bread or pita chips or serve it over roasted chicken, fish or pork.​


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