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.
WHAT YOU WILL NEED
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)
HOW TO MAKE IT
Preheat the oven to 425 degrees F.
Brush the bell peppers with 1 tablespoon of olive oil, and place a lightly oiled cookie sheet.
Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
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.
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.
Transfer to a serving bowl. Bring the dip to room temperature before serving.
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.