Mmmmmm Muhammara!

Muhammara is a dip that originated in Syria, but it is also common in Palestinian and Lebanese cuisine. But who really cares where it comes from? All that matters (to me anyways) is that I've found a delicious dip that packs a bunch of protein, healthy fats, and nutrients into one impressive little red dip. I LOVE hummus, but sometimes a girl has gotta have a little variety and switch it up a bit! 

I have changed this recipe around so that it is gluten free as I omitted the bread crumbs, and is low glycemic because I said "hell no" to adding the pomegranate molasses (ain't nobody want that blood sugar spike). It's also candida diet friendly! YAAAAAY! Can I hear a whoop whoop for all my friends who are on a strict candida or parasite cleanse? It sucks. It totally sucks.. But I'm hoping to have a lot of good recipes on here that are candida diet friendly. But you need to stay tuned for those as I haven't created them yet! I'm only on day 2 of 60. Please pray for me!

Back to the muhammara dip (sorry, I get distracted easily). This dip is super yummy and easy to make. I hope you enjoy!

Muhammara Dip

2-3 Roasted red bell peppers (3 small, or 2 medium)
2.5 C Lightly toasted walnuts** see note
1 Tbsp tahini
4 Cloves of garlic
1/4 C Olive oil
Juice of 1/2 fresh squeezed lemon. 
1/2 tsp ground cumin
1/2 tsp ground cayenne pepper (This is optional. It depends on if you want a little spice in your life!)

Notice how I say lightly toasted? You don't want them to be overdone, or to have the oven too hot. This will turn the precious oils rancid, and that's a really bad thing when it comes to a. your health, and b. your taste buds (have you ever tasted a rancid nut? Soooooo terrible.)
 Turn the oven on to 350° and put the walnuts on a cookie sheet. Once the oven is preheated, put the walnuts in and put the timer on for 5 minutes. Once 5 minutes is up, quickly give them a stir around to flip them over. Put them back in the oven for another 5 minutes and they should be good to go after that! 

Throw all of the ingredients into a food processor. It's another one of those great recipes where you don't have to waste time with all that stirring, and folding crap. Just throw it all in! You may want to add a little more, or less when it comes to the cayenne. Feel free to adjust to your liking to whatever kind of heat you like :)

Traditionally, it is garnished with fresh mint. If you're serving this at a party or a pot luck or something, it's a good idea to put a walnut on top just to let people know that there are nuts in it, just in case there are some allergies around! 

Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.


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