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I’ve posted this before, but I thought it deserved its own post front and center right in time for the Super Bowl. A vegan recipe that gets devoured every time I make it, it’s on the healthier side too–especially if you roast your own red peppers. It adds a little time to the procedure, but you can definitely taste the difference. Hands on, this takes less than 30 minutes.

Roasted Red Pepper Dip (Muhammara)
The Vegan Table

  • 3 large red bell peppers
  • 4 large garlic cloves
  • 2/3 c. bread crumbs
  • 1 c. walnuts or pecans
  • 1/2 t. salt
  • 1 T. fresh lemon juice
  • 2 t. agave nectar
  • 1 t. ground cumin
  • 1/2 t. red pepper flakes
  • SERVE WITH: Ritz crackers
  1. Preheat oven to 400 degrees.
  2. Lightly coat peppers in oil and place on a foil-lined pan. Bake for 30-45 minutes, turning every 10 minutes so each side gets blackened. In the last 20 minutes, place the garlic in the oven to roast as well.
  3. Once the peppers are softened and blistered, place the pepper in a ziplock bag for 15-20 minutes to allow it to steam, then peel off the skin. Remove skins from garlic.
  4. Combine all ingredients in a food processor until smooth. Serve with Ritz crackers.
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