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Lebanese Muhammara Dip (Walnut & Red Pepper)

A flavorful dip made with roasted red peppers, walnuts, breadcrumbs (gluten-free), pomegranate molasses, and spices.

45m4 servings

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Lebanese Muhammara Dip (Walnut & Red Pepper) recipe by Safe Plated
Contains nutsSOY-free
300 cal|7g protein|20g carbs|22g fat|4g fiber

Ingredients

  • 2 large Red Bell Peppers
  • 1 cup Walnuts
  • 1/4 cup Gluten-Free Breadcrumbs
  • 2 tablespoons Pomegranate Molasses
  • 2 tablespoons Olive Oil
  • 1 clove Garlic (minced)
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Salt

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

Instructions

  1. 1Preheat oven to 200°C.
  2. 2Roast the red bell peppers in the oven for 25-30 minutes, or until the skin is blackened.
  3. 3Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
  4. 4Peel the skin off the peppers and remove the seeds.
  5. 5In a food processor, combine roasted peppers, walnuts, gluten-free breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, cumin, red pepper flakes, and salt.
  6. 6Process until smooth.
  7. 7Serve with gluten-free crackers or vegetables.

Substitutions

Regular Breadcrumbs → Gluten-Free Breadcrumbs

Gluten-Free

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