My Empowered Heart

Pecan Muhammara

Pecan Muhammara

🥣Muhammara, is a red pepper dish originally from Syria, Aleppo. Traditionally, it is made with walnuts. This pecan muhammara is my own spin on the original. You’ll need only 7 ingredients to make it: sweet mini bell peppers, pecans, cumin, lime juice, sea salt, olive oil, and fresh garlic. It’s thick, creamy, sweet, savory, smoky perfection, and it’s topped with fresh parsley and crunchy pecans. Serve it with your fave crunchy veggies and tortilla chips for dipping (I cut my favorite tortillas into little triangles, and fried them in @chosenfoods Avocado Oil).

🎥Watch me make it!

💗Hope you like it.

INGREDIENTS

3 handfuls of sweet mini bell peppers (30 mini bells) OR 2 red bell peppers (remove seeds and membranes)

3 cloves fresh garlic

¾ tsp cumin powder

¾ c unsalted pecans (plus a handful for garnishing)

⅓ c extra virgin olive oil + a drizzle

½ tsp lime (keep it at ½ tsp for low histamine, but feel free to add up to half of a lime-juice, if tolerated)

½ tsp + a sprinkle sea salt, to taste  

⅓ c extra virgin olive oil + a drizzle

**Optional: drizzle of olive oil over muhammara once in serving dish, before garnishing)**

MAKE IT

1. Toss bell peppers in olive oil, sprinkle with a bit of salt, and roast at 350 degrees for 30 minutes (turn a couple of times, so all sides roast evenly).

2. Once roasted well, place in a large bowl and cover so they steam for a bit and make it easier to peel them. Peel off the skin while they’re still warm.

3. Deseed the peppers (not a big deal if you leave some baby bell seeds in there because they aren’t bitter like regular bells)

4. Add peppers, garlic, cumin powder, pecans, lime juice, and salt to a food processor or blender. Blend until smooth.

5. Add olive oil and pulse until fully combined.

6. Drizzle a bit of olive oil on top (optional) and garnish with fresh parsley and crunchy pecans.

***GF/DF/VG/LOW-HISTAMINE***

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