Muhammara Dip

Total Time

25 Mins

Serves

4

Description

This dip of toasted walnuts, roasted red pepper and seasonings is easy to prepare and improves its flavor overnight.

Ingredients

  • 1 red pepper, roasted, seeded
  • 2 tablespoon bread crumbs, gluten-free (I used gluten-free pretzels whirled in a coffee grinder)
  • 1/2 cup California walnuts, toasted
  • 1 heaping teaspoon cumin, toasted
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate molasses
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice, fresh
  • 1 clove garlic, small, minced

PREPARATION

  1. Toss all ingredients in a food processor and pulse until well-mixed. You want some texture left, so don’t over-process. Let stand for 20 minutes before eating. Lasts about a week in the fridge.
  2. Garnish with some more walnuts and a drizzle of olive oil.
  3. Serve at room temperature. The dip can be stored in a sealed container overnight in the fridge to improve its flavor, bring up to room temperature before serving.

NUTRITION

  • Calories: 163 cal
  • Total Fat: 14 g
  • Polyunsaturated Fat: 8 g
  • Cholesterol: 0 mg
  • Sodium: 297 mg
  • Carbohydrates: 9 g
  • Dietary Fiber: 2 g
  • Protein: 3 g
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