Nov 14 2014
4 Servings / 30min
Muhummara is a classic condiment and dip in Lebanon, Palestine, and Syria
- 6 large red bell peppers, membrane, top, and seeds removed, sliced into quarters lengthwise
- 2 tablespoons organic extra virgin olive oil, extra for coating peppers
- ¼ teaspoon sea salt
- ¼ to ½ teaspoon freshly ground black pepper (about 20 turns of a peppermill)
- 2 to 3 small cloves garlic
- 1 ½ inch red Fresno chili
- ¾ cup activated walnuts (soaked overnight, then dried)
- 1 tablespoon lemon juice
- 9 sprigs fresh parsley, stems removed
- Whole wheat pitas (Paleo Flex)
- Preheat oven to 400 F. Coat pepper slices with olive oil and place, skin side up, into heavy bottomed roasting pan. Place pan in oven and roast for 30 minutes. Then turn oven to broil (if possible), and broil for 3 to 4 minutes or until tops of peppers have blistered and charred. Remove pan from oven and allow pepper to cool for 10 minutes. Keep oven on, turning to 350 F.
- Begin to peel off skins of peppers using fingers. Roughly chop all segments and place into blender.
- Place remaining ingredients for spread into blender and blend until smooth. Transfer to your dipping/serving bowl.
- Place pitas in oven to warm and remove after 2 to 3 minutes. Cut pitas into 6 to 8 triangles for dipping.Dip pitas into red pepper spread and enjoy!