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Muhammara Dip
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Description
A delightful combination of roasted red peppers and walnuts make a fantastic veggie dip!
Ingredients
- 1 cup Roasted Red Peppers
- ½ cups Walnuts
- 1 clove Garlic
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Chopped Fresh Serrano Chiles
- 1 Tablespoon Nutritional Yeast
- ½ teaspoons Sea Salt
- ¼ teaspoons Freshly Cracked Black Pepper
Preparation
Place all ingredients in a food processor, and blend for about 30 – 60 seconds until smooth. Place in a serving bowl, and serve with raw veggies. I used carrots, celery, grape tomatoes, cucumbers, and broccoli.
Note: If you don’t have nutritional yeast, you can certainly make this without it. It will be just as awesome!
The inspiration from this dish came from Kimberly Snyder’s Raw Muhammara Dip. I happened to have these ingredients in the fridge, ready to go, so I figured I’d improvise!
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