Muhammara Dip




I've tried several muhammara dips throughout the years, and this is probably my favorite. If you are looking for healthy and delicious dip, give it a try! You can eat it with your choice of vegetables (I prefer carrots) or spread it on a sourdough toast.

It is vegan and gluten free. The recipe is from the Fiber diet cookbook


Ingredients (for 2 cups):


6 large bell peppers (I sometimes buy the 6-pack variety from Costco and that's what I used to when I took this picture)
1 cup raw walnuts, chopped 
2 tablespoons olive oil
¼ cup freshly squeezed lemon juice
¼ cup balsamic vinegar 
1 teaspoon ground cumin 
1 teaspoon sea salt, plus more to taste 
½ teaspoon crushed red pepper flakes


Instructions:

1. Preheat the oven to 450°F. Place the whole bell peppers directly onto a rimmed baking sheet and roast for 25 minutes, turning after 15 minutes, so that the bell peppers are lightly charred on each side. Place the peppers in a large bowl and immediately cover with a kitchen towel to allow them to steam for at least 10 minutes. remove the skin, roughly chop and set aside.

2. To the base of a food processor, add in the walnuts, olive oil, lemon juice, vinegar, cumin, salt, and red pepper flakes. Pulse 8 to 10 times to combine. 

3. Add in the roasted peppers and pulse a few more times to combine. 

4. Taste and adjust as needed, adding more lemon for acidity, chili flakes for spice, balsamic vinegar for depth, and/or salt. 

5. Ready to serve! Enjoy.

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