Muhamarra

A few years ago when I was in school taking studying Holistic Nutrition, I met a beautiful chef who shared the same love of food as I do (albeit not vegan food but I adore her nonetheless).  Her name is Christina and among many other things she is a Red Seal chef, Holistic Nutritionist and operates a gorgeous blog  www.honeyandvanilla.com

Throughout my time at CSNN she introduced me to several simple and delicious recipes. I had never experienced Muhamarra before she passed on the recipe and I was over the moon excited once I tried it. This dip works with anything- cucumbers, baked sweet potato medallions, crackers, bread, whatever!

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Pomegranates are a fruit that contain a variety of antioxidants, vitamins and minerals that help to improve the skin, bone quality, digestion, cardiovascular health and much more!!!

I have used this spread numerous times for different types of get togethers or holiday parties and it is perfect for this time of year. What screams HOLIDAYS more than pomegranate?…aside from a spiced rum and holly nog 😉

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So please do not skip out on the pomegranate molasses. If you don’t know already it has so many uses and tastes delicious. Buy the large bottle (stick with me) and I will help you figure out how to use it!

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Muhamarra

Created by HoneyandVanilla.com

1.5 cups walnuts (lightly roasted)

12oz jar roasted red pepper (or if roasting yourself then use 2 bell peppers)

1/4 cup EVOO

2 Tbsp pomegranate molasses

2 cloves garlic

1 Tbsp honey

1/2 tsp cumin

1 tsp dried chili flakes

salt to taste

Cooking Instructions

Combine all the ingredients in a food processor and pulse until smooth. Season with salt. Allow  to rest in fridge for a couple of hours before serving. Cut up you favorite veggies or pita bread and serve on the side.

Quick Tip: Scoop muhamarra dip into a large Ziploc bag and then cut a small opening in one corner to create a piping bag!

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To create the sweet potato medallions I used a thin sweet potato to start, peeled it and then cut into equal slices. Lay them on a baking sheet coated with a small amount of olive oil and bake at 350 for approx. 20-25 mins (turning half way through)

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Also great served simply as a dip for raw veggies…

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