Roasted Red Pepper Dip (Muhammara)
Making yummy recipes is one of my fave ways to keep myself occupied right now. This Roasted Red Pepper did recipe is one I’ve been wanting to try for a few weeks, and I finally got organized to do it.
Based on a traditional Syrian recipe for Muhammara, this variation of Roasted Red Pepper Dip is modified to use ingredients you can find at most stores and to be gluten and grain-free. It’s perfect for dipping veggies or gluten-free crackers while you’re binge-watching your latest show or movie series!
Making this Roasted Red Pepper dip is also VERY simple, which is another reason I love it so much:
1. Roast the ingredients
2. Process in a food processor
3. Enjoy!
This dip is also full of healthy ingredients that provide plenty of benefits, like:
- Red Peppers are an excellent source of vitamin C, and are a great source of B6 and folate. Their bright and deep red color show you that they’re packed with antioxidants that can help support your immune system, eye health, and more
- Garlic has antibacterial, antifungal, antiviral, and anti-inflammatory properties, making it a superfood in my opinion! It’s been shown to help boost your immune system, can help reduce high blood pressure and cholesterol levels, and aid in prevention of many chronic conditions.
- Walnuts are rich in antioxidants, an amazing plant source of Omega 3s, and can help to reduce inflammation and promote a healthy gut.
Other ingredients in this roasted red pepper dip like the cranberry, cumin, and paprika are going to have a host of benefits as well including reducing inflammation and aiding gut health. So this is a snack you can really feel good about eating 🙂
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With this list of 101 foods, you’ll know exactly what to focus on to begin to improve digestion so you can eliminate bloating, headaches, skin conditions, alleviate autoimmune flare-ups, and overall feel better and more comfortable and confident in your body.
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MUHAMMARA (ROASTED RED PEPPER DIP)
Ingredients
2 large red bell peppers
1/2 cup walnut halves
1 clove garlic
3/4 tsp paprika
1/4 – 1/2 tsp cumin
2 Tbsp pure cranberry juice
3/4 tsp sea salt
1/4 cup almond flour
1 tsp ground flax
1 tbsp lemon juice
2 tbsp olive oil
2 Tbsp tahini
Instructions
- Turn the oven broiler on high and roast the red pepper and garlic clove whole, turning peppers once until they’re blackened (about 15 minutes).
- Remove the peppers and garlic from the over – cover everything with foil so it steams for about 10 minutes.
- While the peppers steam, put the walnuts on a baking tray and roast them at 350ºF until they’re toasted and fragrant (8-10 minutes). Pull them from the oven and chop them.
- Combine the chopped walnuts with the remaining ingredients (except the peppers and garlic) and your food processor fitted with the ‘S’ blade.
- When the peppers are cool enough to handle, peel the skin off and remove the seeds. Crush the garlic and add both to the food processor and process everything into a smooth paste.
- Serve warm or at room temp with sliced veggies or GF crackers and enjoy!
