Dairy-Free Muhammara Dip with Pita Chips

Ingredients

• 3 large Red bell peppers
• 1/2 cup Breadcrumbs
• 2 tablespoons Tomato paste
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1/2 teaspoon Smoked paprika
• 2 tablespoons Lemon juice
• 1/4 cup Olive oil
• 3 large Pita bread
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 3 large red bell peppers on a baking sheet and roast them for 20-25 minutes, or until their skin is completely blackened and blistered. Carefully transfer the hot roasted peppers to a bowl, cover it tightly with plastic wrap, and let them steam for 10 minutes to loosen the skin for easier peeling.
2. 2Once the peppers have cooled slightly, carefully peel off and discard their blackened skin, then remove and discard the stems and all seeds.
3. 3In a food processor, combine the peeled and seeded roasted peppers, 1/2 cup of breadcrumbs, 2 tablespoons of tomato paste, 2 cloves of garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 2 tablespoons of lemon juice, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Process the mixture until it is completely smooth and creamy.
4. 4While the dip is processing, cut the 3 large pita bread into 8 triangular wedges each. Arrange the pita wedges in a single layer on a clean baking sheet.
5. 5Bake the pita wedges in the preheated about 205°C (200°C) oven for 8-10 minutes, or until they are golden brown and crispy. Remove them from the oven and let them cool slightly on the baking sheet.
6. 6Serve the muhammara dip immediately with the freshly baked pita chips.

Related Guides