Muhammara (Red Pepper & Walnut Dip)
Total Time: 15 minutes
- 1/2 cup walnuts, soaked overnight
- 1 teaspoon cinnamon
- 1 teaspoon chili flakes
- 8 ounces jarred roasted red peppers, liquid reserved
- 2 tablespoons tomato puree, organic
- 1 teaspoon red wine vinegar
- 1 tablespoon dark maple syrup
- 1/2 lemon, juiced
- 1 teaspoon harissa paste, *
- Toast the walnuts on the stove top in a dry pan on medium-high, along with the cinnamon and chili flakes until aromatic, about 2-3 minutes. Add the spiced nuts to a food processor and process until mixture resembles a meal.
- Add all other ingredients to the processor and blend until smooth. If the mixture seems too thick, add some of the brine from the roasted red peppers— you should end up with a hummus-like texture.
*If you’d like to learn how to make your own harissa paste, click here!
Muhammara is a red pepper spread originally from Syria. It is delicious on vegetables! Next time you are considering hummus, give this recipe a whirl instead. It is also an amazing sauce for kebabs, grilled meats, and fish.
Walnuts contain a significant does of Alpha Linolenic Acid (ALA), which is another healthy fat that helps our hearts by reducing risk of heart attack and heart disease. ALA’s are great for your bones as well. The L-arginine in walnuts gets praise for assisting in blood vessel dilation, which is especially important for muscle function in athletes. Want to stay forever young? Chow down on the manganese and copper in walnuts and let them go to work battling the free radicals that cause premature aging.