Whole30 Muhammara Dip Recipe - Clean Eating Magazine

Muhammara Dip

This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars. Urban suggests it as a snack for your next book club night, but we also love it as a topper for a piled-high bowl.
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Whole30 Muhammara Dip

Whole30 Muhammara Dip

Recipes excerpted from The Whole30 Friends & Family © 2019 by Melissa Hartwig Urban. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 1 jar roasted red peppers, drained (12 to 15 oz)
  • ½ cup walnuts, toast
  • 2 tbsp almond flour
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • 1 Medjool date, pitted
  • 1 tsp ground cumin
  • ¼ tsp salt a
  • ¼ tsp ground black pepper
  • ¼ tsp ground Aleppo pepper or ⅛ tsp cayenne pepper
  • ¼ cup extra-virgin olive oil + additional for drizzling
  • 1 tbsp chopped fresh parsley
  • veggies for dipping, such as jicama sticks, mini bell peppers and radishes

Preparation

1. To a food processor, add peppers, walnuts, almond flour, lemon juice, garlic, date, cumin, salt, black pepper and Aleppo pepper. Process until well blended. With motor running, stream in oil and process until smooth.

2. Transfer to a serving bowl. Drizzle with additional oil. Sprinkle with parsley and serve with vegetables.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 204
  • Carbohydrate Content: 8 g
  • Fat Content: 18 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 193 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 5 g