Muhammara is a tasty dish that originates in Syria. It is usually sweetened with pomegranate molasses, but this more savory version has no added sugar or sweeteners and is great for a Candida diet plan.
You can serve this dip with some sliced vegetables, or a gluten-free cracker like my sesame cauliflower rounds. The combination of the walnuts, cayenne and cumin give it a delicious rounded flavor that is probably unlike any dish you’ve tried before. Let me know what you think!
Red Pepper Dip (Muhammara)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1small red onion
¾ cup walnuts
¼ cupolive oil
¼ tsp. cayenne pepper
Juice of ½ lemon
Salt to taste
For gas stoves, place the whole peppers directly on burners, flipping them with tongs until they are black all over. Or if you use an oven, roast the peppers for 10-12 minutes at 350 degrees F on a greased baking tray, turning approximately every 4 minutes.
When finished, peel off the skin from the peppers and remove the seeds and stem.
Chop and saute the onions for 3-5 minutes.
Now add all ingredients to the food processor.
Serve with quinoa crackers or sliced vegetables for dipping.