Muhammara (Roasted Red Pepper Dip)
Making yummy recipes is one of my fave ways to keep myself occupied right now. This 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, this variation of Muhammara 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 GF crackers while you’re binge-watching your latest show or movie series!
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MUHAMMARA (ROASTED RED PEPPER DIP)
Ingredients
Scale
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!
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