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A while ago I came across this Syrian dish and I was mesmerized by how flavorful it was! I couldn’t stop ordering it and thinking about making it, until I did! It’s a rich tasting condiment with a complex of flavors from the red peppers, pomegranate molasses , walnuts and much more! To start, I picked some Ontario grown Greenhouse Red peppers–available all year round, super sweet and sustainably grown. As soon as I saw those red peppers, I knew it was time to share this recipe!

✅It’s perfect as a dip with pita or veggies

✅It’s a great condiment to grilled meats

✅It can also make a delicious sauce to pasta, a tasty spread on your sandwiches and a great sauce for your pizzas–YES Pizza!


Muhammara–BEST Red Pepper Dip
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  • 3 Red bell peppers, deseeded and cut in half
  • 1 shallot
  • 3 cloves of garlic
  • 1 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/2 teaspoon chilli flakes (optional)
  • 1/3 cup toasted walnuts
  • 1/4 cup toasted panko bread crumbs
  • 1 1/2 teaspoon lemon juice
  • 1 Tablespoon tomato paste
  • 3 Tablespoons pomegranate molasses
  • 1/3 cup olive oil
  • Salt and pepper to taste


  1. Preheat your oven to broil.
  2. Place the cut red bell peppers, skin side up on a baking sheet and broil for 5-7 minutes, rotating your sheet until the peppers have charred.
  3. Place the bell peppers in a sealable container to soften the skin for 10 minutes.
  4. Peel the charred skin of the peppers and you're left with sweet, roasted bell peppers ready to use.
  5. In a food processor, add the bell peppers and all remaining ingredients.
  6. Process until smooth.
  7. It's ready to enjoy right away!!
  8. Garnish with more pomegranate molasses , walnuts and pomegranate arils

Recipe by Mahy of Two Purple Figs


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