Red Pepper Dip

Red Pepper Dip (Mouhammara)

Wild Rose Team

Yields ½ cup

This smoky and flavourful dip combines roasted red peppers, almonds, and a hint of cumin for a rich, nutty taste. Traditionally made with walnuts, this version adds a twist with almonds. A squeeze of lemon and a touch of cayenne give it a vibrant kick—perfect as a spread or a dip for veggies!

Ingredients

  • 3 red peppers
  • 1 small red onion
  • ¾ cup almond
  • 1 - 4 garlic cloves
  • ¼ cup olive oil
  • 1 tbsp cayenne pepper (less if you do not like it spicy)
  • ¼ - ½ tsp cumin
  • Squeeze of lemon
  • Salt to taste
Steps
1. For gas stoves, place the whole peppers directly on burners flipping them with tongs until they are black all over. Or if you use an oven, roast for 10-12 minutes at 175°C (350° F) on a greased baking tray, turning approximately every 4 minutes. When finished, peel off the skin and remove the seeds and stems.
2. Chop and sauté onions for 3-5 minutes. Now add all ingredients to the blender. Serve with organic brown rice cakes, or organic corn thins.
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