Muhammara Dip (Red Peppers & Walnuts)

Updated: Jun 30

For all you hummus fans out there wanting to spice things up a little, this dip is for you! Packed with flavour, with slight sweetness and spiciness kick, it is insanely good! Every-time we make this dip for our friends and family, the bowl is always scraped clean within minutes.




 

Great for ...


Female Health:


Walnuts are unique in their collection of anti-inflammatory nutrients, such as omega 3 fatty acids, phytonutrients including tannins, phenolic acids and flavonoids. Inflammation is associated with many hormonal conditions, such as fibroids, endometriosis and menstrual pain.


This dip also protein packed, which is necessary for the transporters and enzymes required for hormone metabolism. Also, chickpeas are a good source of vitamin B6, which is crucial for hormone detoxification pathways and is helpful for PMS symptoms.



 

Supercharge your health:

Low in fat, packed with protein, fibre, essential fats and essential vitamins and minerals, this dip is an excellent addition to your diet.


 

Ingredients

2 bell red peppers

120g chickpeas

1⁄2 cup toasted walnuts*

Juice of half a lemon

1⁄2 tsp chilli flakes

1 tsp ground cumin

4 tsp maple syrup

2 tbsp olive oil

1 tsp paprika

1 clove crushed garlic

1/4 tsp salt

*To toast walnuts, put in frying pan over low- medium heat for 4 or 5, tossing regularly until golden brown.



 

Method


Preheat oven 190 degrees Celsius


Roast the bell peppers until the skins are chard, this will vary greatly depending on your oven, on average 30 minutes.


Once the peppers are slightly cooled, peel off and discard charred skins.


Place the walnuts in a food processor until finely chopped. Next, add all the ingredients in the food processor and blend until smooth. This dip is best served cool or at room temperature.





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