Red Pepper and Walnut Dip
Try this dip as an alternative to heavy cream-based dips! The only fat is healthy unsaturated fat from walnuts. Including a small amount of healthy fat in your diet can help reduce your risk of some chronic diseases.
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4 mediumÌýRed bell peppersÌý4 medium
1 smallÌýRed chili pepperÌý1 small
4 clovesÌýGarlicÌý4 cloves
¾ cupÌýWalnuts, toasted Ìý175 mL
2 slicesÌýDry white bread, crust removedÌý2 slices
2 TbspÌýFresh lemon juice Ìý30 mL
1 TbspÌýPomegranate molasses (syrup)Ìý15 mL
1 tspÌýGround cuminÌý5 mL
½ tspÌýSaltÌý2 mL
6 wholeÌýWhole grain pita breadÌý6 whole
Directions:
1.ÌýRoast peppers and garlic. Cool and remove skin.
2.ÌýPlace walnuts in food processor and grind.
3.ÌýAdd peppers, garlic, bread, lemon juice, molasses, cumin and salt to food processor and blend until smooth.
4.ÌýStir in 1 to 2 tablespoons of warm water if dip is too thick.
5.ÌýCover and refrigerate for at least 2 hours for better taste.
6.ÌýServe with pita bread.
Makes 12 servings (60 mL / ¼ cup dip + ½ pita / 94 g)
Per Serving: 170 calories, 6 g fat (0 g saturated fat, 0 g trans fat), 300 mg sodium, 26 g carbohydrate, 6 g protein, 4 g fibre.
For more recipes, see Inspiring Healthy Eating at Healthyeatingstartshere.ca
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