Having regular meals and snacks are an important part of learning to listen to, and honor your body’s natural hunger and fullness cues. In general, snacks can help prevent blood sugar levels from dropping between meals and allow your body to help anticipate food at regular intervals. This vibrant and flavorful dip provides a unique way to consume walnuts, which are low glycemic and an excellent source of fiber to prevent blood sugar spikes and crashes. Skip the breadcrumbs for a gluten-free option or substitute your favorite gluten-free breadcrumbs. Serve the muhammara dip with roasted sweet potatoes, warm pita, or fresh veggies.
Prep Time: 15 minutes
Ingredients:
- ½ cup shelled walnuts
- 1 teaspoon cumin seeds
- 8oz jar roasted red peppers
- 1 cup breadcrumbs (optional)
- 2 tablespoons tomato puree
- 2 tablespoons pomegranate molasses (see note)
- 1 teaspoon Turkish chili flakes (see notes)
- Juice from ½ lemon
- 4 tablespoons olive oil
Instructions:
- Preheat the oven to 350 degrees F. Place walnuts and cumin seeds on a sheet pan and roast in the preheated oven for about 6 minutes.
- Tip the walnuts and cumin seeds into a food processor along with the roasted red peppers, breadcrumbs, tomato puree, molasses, chili flakes, and lemon juice. Blend ingredients.
- With the motor running, slowly pour in the olive oil and process until smooth. Taste and adjust the seasonings as needed.
Notes:
Turkish chili flakes are also known as Aleppo chili flakes. You can substitute smoked paprika in this recipe for a reduced spice level, red chili flake, or Urfa Biber for more spiciness.
You can substitute pomegranate molasses with a combination of tart and sweet ingredients like lemon juice, honey, or a mixture of balsamic vinegar and a little sugar, or even use pomegranate juice.
Recipe adapted from One Pot, Pan, Planet by, Anna Jones
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