This is fantastic. My sister is vegan and I am determined to make "real" food without tofu when she comes to dinner. Made this as an appetizer for Thanksgiving and made more for my book club. Since I had a big jar of roasted peppers I used those instead of fresh. Served with crackers and fresh vegetables. A real hit and a really nice change from hummus.
Muhammara with Crudités
Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.
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- Calories: 155
- Fat: 10.1g
- Saturated fat: 1.3g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 3g
- Protein: 2.7g
- Carbohydrate: 14.5g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 317mg
- Calcium: 42mg
- 3 red bell peppers
- 1/4 cup walnut halves, toasted and divided
- 1/4 cup plain dry breadcrumbs
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon ground cinnamon
- 1 garlic clove
- 2 tablespoons fresh lime juice
- 18 radishes, halved
- 18 baby carrots with tops, trimmed
- 18 baby lettuce leaves (such as baby romaine)
- 1. Preheat broiler.
- 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.
- 3. Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.
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