Photo Credit: Linda Xiao
Muhammara May I
Is it a dip? A spread? A sunscreen? Muhammara is a zesty, peppery Middle Eastern dish that makes hummus feel the way I feel when I go down the rabbit hole of Instagram influencers— less good about myself in comparison. Traditionally a combination of roast-ed red peppers and walnuts, my version adds white beans so that eating it really satisfies.
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How this worksIngredients
- 1 heaping cup roasted red bell peppers (you can find them in jars packed in water)
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 tablespoon honey or maple syrup 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon cumin
- 1/2 teaspon chili powder
- 1/2 teaspoon sea salt or pink salt
- Pinch of cayenne if you like things spicy
- 1 15-ounce can great northern beans or cannellini beans
- 1/3 cup raw walnuts, raw pumpkin seeds or raw sunflower seeds
Instructions
- Combine all of the ingredients in a blender or food processor and process until smooth. You might need to pause, scrape down the sides, and then process some more.
- This is a super spread for veggie-loaded sandwiches as well as a bomb-diggity dip for crackers and crunchy veggies.
- Store leftovers in a sealed container in the fridge.
Notes
REPRINTED FROM PARTY IN YOUR PLANTS: 100+ PLANT-BASED RECIPES AND PROBLEM-SOLVING STRATEGIES TO HELP YOU EAT HEALTHIER COPYRIGHT © 2020 BY TALIA POLLOCK. PUBLISHED BY AVERY, AN IMPRINT OF PENGUIN RANDOM HOUSE LLC. Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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