Roasted Red Pepper Dip

Roasted red pepper dip, also known as Muhammara, is a popular Middle Eastern dip that originated in Syria.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Roasted Red Pepper Dip

Cooking Method: Blending, Roasting Cuisine: American, Mediterranean Courses: Any, Appetizer, Snack Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 3 pepper Red bell peppers
• 2 clove Garlic cloves
• 2 tablespoon Tahini
• 2 tablespoon Lemon juice
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 1 tablespoon Parsley leaves

Instructions

1. Preheat the oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds and stems.
2. Place the peppers, cut-side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, or until the skins are blackened and blistered.
3. Remove the peppers from the oven and let them cool slightly. Peel off the blackened skin.
4. In a blender or food processor, combine the roasted peppers, garlic cloves, tahini, lemon juice, olive oil, salt, ground cumin, and cayenne pepper. Blend until smooth.
5. Transfer the dip to a serving bowl and garnish with parsley leaves.
6. Serve with pita chips, crackers, or fresh vegetables.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 4g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.