Love a bold, flavorful dip but want to skip the added oils? Dr. Vanita Rahman shows you how to make muhammara, a traditional Middle Eastern roasted red pepper dip, the healthy way. The secret ingredient is pomegranate molasses. Thick, sweet, and tart, it takes this dip to a whole new level. With just a handful of wholesome ingredients and a blender, you’ll have a rich, hearty dip that’s low in fat, completely plant-based, and ready in minutes.
Ingredients:
• 3 large red bell peppers
• 2 slices whole-wheat bread, toasted
• 1/2 cup crumbled extra-firm tofu (or 1/4 cup walnuts)
• 1 tablespoon pomegranate molasses
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
Instructions:
1. Preheat the oven to 350 F. Line a medium baking pan with parchment paper.
2. Put the whole peppers in the lined baking pan and roast in the oven for 35 minutes, turning occasionally to ensure even roasting. Let cool for 15 minutes, and then remove the stems and seeds.
3. Put the peppers, bread, tofu, pomegranate molasses, garlic, cumin, and salt in a blender and pulse until slightly chunky.
This recipe makes 2 1/2 cups (or 6 servings) and keeps in the fridge for up to 4 days.
Serve with toasted whole-wheat pita triangles, spread it on toast, or use it as a veggie dip.
This recipe is from Simply Plant Based by Vanita Rahman, MD, clinic director at the Barnard Medical Center and member of the Physicians Committee for Responsible Medicine. Packed with easy, low-fat, delicious vegan recipes designed to fight inflammation and support long-term health, it’s the cookbook that makes plant-based eating truly sustainable.
Spring-clean your diet! Simply Plant Based is on sale for just $13 from April 12-18 (reg. $15) at the Physicians Committee shop. This offer is not stackable with other coupons.
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