Lebanese Red Pepper Dip (Muhammarah)
Prep Time
Prep Notes
I buy the organic fire roasted red peppers in a glass jar. They have been roasted, peeled and seeded for you! Double the recipe if you need more than a small bowl.
Cooking Time
10 Minutes
Yields
4 appetizer-size servings (one small bowl)
Ingredients
2 large organic roasted and peeled red peppers (jarred is fine)
1/4 cup green onions, chopped
1 tsp. fresh squeezed lemon juice
1 tsp. ground cumin
1 tsp. Himalayan pink salt
1 tsp. Aleppo pepper
1 Tbl. pomegranate molasses
5 Tbl. High Quality Extra Virgin olive oil
1 cup toasted walnuts
1 Tbl. plantain flour (or more as needed for thickening)
Directions
In a food processor, combine the roasted red peppers, green onions, lemon juice, cumin, salt, Aleppo pepper, pomegranate molasses and olive oil until slightly smooth (but not completely). Add the walnuts and pulse until broken down. Add 1 Tbl. of plantain flour and pulse again. You want the dip to be a bit chunky but not overly so. If needed, stir in up to one more tablespoon of plantain flour to thicken. Place in a bowl and serve with gluten-free crackers (I like the Jilz brand), pita, or sliced veggies.