Recipes and Cooking Muhammara (Roasted Red Pepper Dip) By Reem Assil Reem Assil Instagram Twitter Website Reem Assil is a Palestinian-Syrian chef based in Oakland, California and founder of Reem's California, a nationally-acclaimed restaurant & commissary kitchen in Oakland and Reem's California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of culinary accolades, including James Beard Semifinalist nods for Best Chef: West (2018-19) and Finalist for Outstanding Chef (2022). Reem's newest book, Arabiyya: Recipes from the Life of an Arab in Diaspora, is a collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture — hospitality — to build strong, resilient, and connected community. Reem is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and business accelerator program ICA: Fund Good Jobs. Learn about BHG's Editorial Process Published on January 1, 2020 Print Share Share Tweet Pin Email Photo: Eric Wolfinger, Courtesy of Chronicle Books Servings: 16 Yield: 2 cups Jump to Nutrition Facts Ingredients 2 cup roasted red bell peppers, drained 1 cup walnuts, raw 2 garlic cloves ½ cup panko bread crumbs 2 tablespoon freshly squeezed lemon juice 1 tablespoon pomegranate molasses 1 ½ teaspoon ground Aleppo pepper ½ teaspoon ground cumin ½ teaspoon kosher salt, plus more for seasoning ¼ cup olive oil Directions Combine the peppers, walnuts, and garlic in a food processor and blend until smooth, about 3 minutes. Add all of the remaining ingredients except the olive oil and pulse until smooth, about 2 minutes. Turn off the processor and scrape down the sides of the bowl as you go. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Taste for seasoning. Transfer the muhammara to a bowl and serve chilled or at room temperature with your favorite bread. It will keep, refrigerated, for several days. Makes 2 cups. Print Nutrition Facts (per serving) 94 Calories 8g Fat 5g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 94 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 131mg 6% Total Carbohydrate 5g 2% Total Sugars 1g Protein 1g Vitamin C 1mg 5% Calcium 8mg 1% Iron 0.3mg 2% Potassium 33mg 1% Folate, total 6.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.