Happy New Year to you and yours! In the New Year, you may be looking for some new and yummy snack ideas – and we have an idea for you. This can be popped in the fridge for 3-4 days, if it lasts that long.
This dip, enjoyed all over the Middle East, is named “Muhammara”. It usually has lots of steps and hard-to-find ingredients. We’ve made It simple and easy and equally delicious – Use it as a dip, a sandwich spread or a topper for a roasted veggie and grain bowl.
Along with Cumin, Smoked Paprika adds a depth of flavor to this easy dip AND more nutrition…. Smoked paprika has a wonderful aroma and complex distinct flavor compared to its non-smoked varieties. In regards to health benefits, there are several studies that point to anti-cancer benefits in smoked paprika. This is mostly because of the capsaicin within the spice. Capsaicin is a compound found in peppers. It has antioxidant properties and can help improve the immune system. It can also help with metabolism. Smoked paprika is also rich in vitamins and minerals including Vitamin C and iron.
Red Pepper and Walnut Dip
Vegan, Gluten Free
- 1 Large Red Pepper, roasted
- ½ Cup Chopped Green Onions
- 1 – 2 Tsp Fresh Lemon Juice
- 1 Tsp Ground Cumin
- ½ Tsp Smoked Paprika
- 1 Tsp Sea Salt
- 1 TB *Pomegranate Molasses, plus more for garnish
- 1 Tsp Red Pepper Flakes
- 5 TB Extra Virgin Olive Oil, plus more for garnish
- ¾ Cup Toasted Chopped Walnuts, plus more for garnish
- ¼ Cup + 2 TB Rice Cracker Crumbs, (just crunch up some rice crackers)
- 2 TB Fresh Pomegranate Seeds (Arils) for garnish
Add the pepper, onions, lemon juice, cumin, paprika, molasses, red pepper flakes, olive and walnuts to the food processor and puree until smooth. Add the cracker crumbs, starting with ¼ Cup, adding more as desired to create a thicker dip
*Find pomegranate molasses at Whole Foods, speciality stores or online. You can use honey as a substitute.