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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Recipes excerpted from The Whole30 Friends & Family © 2019 by Melissa Hartwig Urban. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 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
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.
- Serving Size 1/6 of recipe
- Calories 204
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- 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