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Muhammarra (Roasted Red Pepper Dip)




2 large red bell peppers

1/2 cup walnut halves

1 clove garlic

3/4 tsp paprika

1/41/2 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


  1. 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).
  2. Remove the peppers and garlic from the over – cover everything with foil so it steams for about 10 minutes.
  3. 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.
  4. Combine the chopped walnuts with the remaining ingredients (except the peppers and garlic) and your food processor fitted with the ‘S’ blade.
  5. 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.
  6. Serve warm or at room temp with sliced veggies or GF crackers and enjoy!


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