recipes straight to your inbox. Muhammara Dip
So many feels for this cozy muhammara dip! It’s blended with homemade roasted red bell peppers, walnuts, lemon juice, spices like paprika, cumin and garlic that makes this dip SO delicious.
I paired with vegetables and olives dipped with Milton’s Craft Bakers Gluten Free Fire Roasted Vegetable Crackers (they can be found at Whole Foods).
Ingredients
- 4 red roasted red bell pepper
- 1/4 th cup breadcrumbs sub for gluten-free breadcrumbs if needed
- 1 cup walnuts
- 3 tablespoons olive oil adjust with more if needed
- juice of 1 lemon
- 1 ⁄2 teaspoon paprika
- 1 ⁄2 teaspoon chili flakes or Aleppo Pepper
- 1 ⁄2 teaspoon cumin
- 2 garlic cloves
- 1/2 tablespoon Pomegranate molasses
- salt to taste
- serve with Milton’s Gluten Free Crackers
- rainbow carrots radish, cucumbers, olives
Instructions
- To begin, preheat your oven to 400 degrees. Cut your bell pepper in half and take out the seeds. Roast with olive oil until fully roasted and let cool - about 30-40 minutes. You can also purchase already roasted bell pepper as well.
- In a food processor or high speed blender, add all your ingredients and blend until a smooth dip forms. Adjust with salt and olive oil as needed. Serve with your favorite vegetables and crackers.
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