Muhammara is a tasty dish that originates in Syria. It is usually sweetened with pomegranate molasses, which would place it on the foods to avoid list. However, this more savory version has no added sugar or sweeteners and is suitable for a Candida diet plan.
You can serve this dip with some sliced vegetables, or a gluten-free cracker like my sesame cauliflower rounds. The combination of the walnuts, cayenne, and cumin give it a delicious rounded flavor that is probably unlike any dish you’ve tried before. Let me know what you think!
- 3 red peppers
- 1 small red onion
- ¾ cup walnuts
- 1-2 garlic cloves
- ¼ cup olive oil
- ¼ tsp. cayenne pepper
- ¼ tsp. cumin
- Juice of ½ lemon
- Salt to taste
- 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 the peppers for 10-12 minutes at 350 degrees F on a greased baking tray, turning approximately every 4 minutes.
- When finished, peel off the skin from the peppers and remove the seeds and stem.
- Chop and saute the onions for 3-5 minutes.
- Now add all ingredients to the food processor.
- Serve with quinoa crackers or sliced vegetables for dipping.
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.