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Simple Snacking: Muhammara Dip

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I’m a snacker. I admit it. The trick is to eat something small, satisfying &, of course, healthy. Also, don’t eat too late. It can cause indigestion & you don’t burn many calories while sleeping. Here’s an MSNBC article I found on that…click here.

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I go through snacking phases &, lately, dips have been at the top of the list. This delicious Middle Eastern one is my recent favorite. I read the original recipe in The Vegan Table cookbook (a Christmas gift from my sister-in-law) but altered the original recipe for a couple of reasons. One, I wanted to make it healthier &, two, I almost always alter recipes to make them my own.

Ingredients:

  • 2 Whole Roasted Red Bell Peppers (fresh or from a jar)
  • 3/4 cup Walnuts (raw or toasted)
  • 2 Large Whole Garlic Cloves (peeled)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Honey
  • 1 tsp Ground Cumin
  • 1 tbsp Ground Flax Seeds
  • Sea Salt to taste (I use about 2 pinches)
  • Red Pepper Flakes (optional)

Steps:

Combine all ingredients in a food processor & blend until smooth.
Try it & tweak it if you prefer more or less garlic or salt. Refrigerate for an hour before serving. Makes about 1 cup.

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*Serve with pita, fresh veggies, chips, or seed crackers.

Happy Friday & Happy Eating!

– Lesley

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