Whole Food, Plant-Based Recipe Raw Red Pepper Muhammara Dip

Recipe courtesy of The Reisner Family, PPMNY Community Members

This colorful, flavorful dip can be served with veggies or used as a salad dressing. It’s delicious with dulse flakes and/or with more fresh parsley sprinkled on top. Most muhammara recipes use roasted peppers — which also works well here — and have a lot of heat and olive oil. This oil-free version makes a great low-calorie dressing, and there’s no heat to make it more palatable for anyone of any age to enjoy.

Chef's Notes

• If you like more bite, add more garlic. If you like more spice, use more cumin.
• You can add some raw beet to this recipe, which turns the dip a beautiful pink color, or substitute carrot for some of the pepper, if you don't have enough peppers.
• The original recipe this was adapted from (on Krissy Leonard's blog) calls for 1 T of nutritional yeast, some salt, a little sweetener, and a pinch of cayenne pepper, but I always omit them. I prefer to just use extra citrus which brings out a lot of flavor very naturally. However, you can add these ingredients back in if you prefer more flavor.