Muhammara Dip
For snacks or appetizers, many yummy bean or dairy-based dips are discouraged due to kidney patients’ protein and mineral restrictions. Now, you can entertain with this delectable alternative – a recipe that uses roasted peppers and flavorful spices!
Makes
Serving size
Ingredients
⅓ cup walnuts, chopped
2 to 4 cloves of garlic, minced
1 (7 ounces) jar roasted red peppers, drained
½ cup bread crumbs (or panko), finely grounded
1 tablespoon lemon juice, freshly squeezed, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
½ teaspoon dried hot red pepper flakes
3 ounces olive oil
7 pita bread (toasted or warmed), cut into triangles, as an accompaniment
¼ teaspoon sea salt (optional)
Instructions
- Heat a small, dry skillet and toast the walnuts on medium heat until lightly colored. Stir constantly so they don’t burn.
- Mince garlic and mash to a paste with ¼ teaspoon salt, if desired.
- Blend together walnuts, garlic, peppers, bread crumbs, lemon juice, pomegranate molasses, cumin, red pepper flakes, and additional salt to taste, if desired, in a food processor or blender. mixture is smooth.
- Add the oil gradually with the blender running. Do make sure you add just enough for a loose dip consistency (you may need more or less oil depending on amount of liquid in your roasted peppers).
- Transfer the prepared dip to a bowl.
- Serve it at room temperature, accompanied by the warmed pita triangles and raw vegetables. Enjoy!
Cooking Tip
Pomegranate molasses can be easily found at Middle Eastern markets
Recipe contributed by FamilyCook Productions
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