Time for cooking: Prep 10 minutes , cooking 25 min (approx.)
Servings: 1.5 cups
How long can it stay? Stays fresh in the fridge for up to 4-5 days
Plant Based Healthy Tangy Muhammara Dip
Ingredients:
- 4 large red bell peppers (halved and deseeded)
- ½ cup raw walnuts, chopped
- ½ tbsp EVOO
- ½ lemon juice
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ½ tsp red chili flakes (optional)
Method:
Preheat the oven to 450 deg F or 225 deg C.
Place the peppers side cut facing down on a baking tray lined with parchment or silicone sheet and roast for 25 minutes. It may start to look juicy and slightly charred on the skin. It should be ready to take it out.
Place the peppers in a bowl and immediately cover with a lid or plate. This will help the skin to soften so it’s easier to remove.
Once cool, remove the skin, core and seeds if any. Set aside.
To the base of a food processor, add in the peppers, nuts, seasonings and the liquids. Blitz into a chunky spread or a smooth hummus. It depends how you like it. Taste and adjust as needed. I like to add a bit more chilli flakes after dividing and keeping some for my children.
This stays well in a glass container or a glass tupper ware for up to 5 days. You can use this on a wrap, on sandwiches, or enjoy it with some wholesome crackers of choice.
Nutrition Facts:
Did you know that it’s best to eat red peppers raw – the heat in the cooking process depletes the vitamin C content. But red peppers contains other nutrients like vita A, B6, folate, magnesium, potassium, beta-carotene and more.
Each half cup of raw red pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C.
Do you like Tofu? Then also try our delicious “High Protein breakfast- Tofu Scramble”. Its quick and easy to makePreps