Muhammara (Roasted Red Pepper & Walnut Dip)

By Haruki Tanaka · October 2025 · 1 minute read

Ingredients: 2 red bell peppers, 4 tbsp olive oil (divided), 1/4 lb toasted walnuts, 2-3 garlic clove, 2½ tbsp tomato paste, 3/4 cup bread crumbs(optional), 100g pomegranate molasses, 1 tsp Aleppo pepper, 1/2 tsp sugar (optional), 1 tsp sumac, 1/2 tsp salt, 1/2 tsp cayenne (optional)
Method:

Roast: Brush peppers with 1 tbsp oil → roast 425°F/220°C for 30 mins, turning occasionally
Steam: Place roasted peppers in bowl → cover with plastic 5 mins → peel, deseed, slice into strips
Blend: Add pepper strips, remaining oil, walnuts, garlic, tomato paste, bread crumbs, pomegranate molasses, all spices to food processor → blend until smooth paste
Finish: Transfer to bowl → bring to room temperature → drizzle olive oil → garnish with walnuts + parsley
Serve: With warm pita bread, pita chips, or crudités

Seki Kyuba RYU SET Santoku Nakiri Petty Mediterranean Blue

Written by

Haruki Tanaka

Haruki writes about Japanese food culture and the table it's served on — how a knife, a bowl and a way of eating are really one idea. He's happiest explaining the difference between two things that look identical to everyone else.

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If you cook with an Oishya knife, tag @oishyacom. We share our favourite kitchens every month.

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