Once upon a time I followed a very strict Candida diet and experience several great health benefits including weight loss and increased energy. The benefits for me outweighed the costs, namely food I had to give up. In fact those benefits are so great that I’m looking to realign the food I eat with the diet again. Unfortunately one of the items that doesn’t align well (ok, at all) with the Candida diet is traditional hummus (because it is made of beans which are a no-no).
Huge bummer, because I really like hummus. (Really!). As much as I like it, I like having energy a lot more so I started searching for a suitable substitute. I’m pretty pleased with what I found: Muhammara. It’s a delicious red pepper dip originating from Syria that, while I can’t say is a perfect substitute for hummus, is still super yummy and satisfies my need to snack. The recipe I found was good as-is, but it was missing something. To get it just right, I made some adjustments and now I especially like it (and so does Ryan)! Here’s my new-and-improved slightly altered recipe for Muhammara.
Muhammara (Red Pepper Dip)
Prep Time: 5 Min Cook Time: 10-15 Min
- 3 red peppers
- 1 small red onion
- 3/4 cup walnuts
- 2 heaping tsp crushed garlic
- 1/4 cup olive oil
- 1 tsp crushed pepper flakes
- 1/4 tsp. cumin
- ½ to 1 tsp curry (to taste)
- Juice of 1/2 lemon
- ¼ tsp salt (more to taste)
- 1 Tbs (divided) olive oil (for drizzling and sautéing)
- Cut peppers into slices; discard seeds and stems.
- Drizzle in oil and roast in oven for 10-15 minutes at 375*. Turn every 5 minutes.
- Add pepper slices and oil (~1/2 tsp) to large skillet. Chop onions and add to skillet. Sautee for 3-5 minutes or until onions are tender and translucent.
- Add all ingredients to food processor and process until smooth.
- Serve with quinoa crackers or sliced vegetables for dipping.