Avocado & Bell Pepper Muhammara - Syrian Dip

Time sure flies. Whether you like it or not it goes on ticking. I am loving it, coz next weekend I will be visiting India. Yey.!! We had booked our tickets in April and I remember thinking, oh, that's a long way to go. But here I am trying to go through last minute shopping and packing. I might have completely ignored my blog if it wasn't for blog hopping event by Radhika of Tickling Palates.


This week I am paired with Ayeesha's Taste of Pearl City. I have known her since I started blogging. Her "Anyone Can Cook" series are great for beginner cooks who are looking for some easy to do recipes. With so many things going around me, I decided to pick an easy recipe too and I found it in Muhammara. For original recipe and other great recipes visit Ayeesha here.

Muhammara is a syrian dip, which can be used to top warm biscuits (US kinda biscuits), pita bread, pita chips, toast or crackers. I think they are wonderful with Kebabs and Grilled fish or vegetables too. The original spicy muhammara doesn't call for avocado, but since Ayeesha had used it I gave it a try too, actually doubling it.


Avocados are not only rich in fiber, potassium and Vitamin E, it is also contains a good dose of heart-healthy mono and polyunsaturated fats. Looking some more online to give information to my readers I came across this study find on world’s healthiest foods - Recent research has shown that absorption of two key carotenoid antioxidants—lycopene and beta-carotene—increases significantly when fresh avocado is added to diet. What does that mean to us? These carotenoids are fat-soluble and would be provided with the fat they need for absorption from the addition of avocado. So show some love for these beauties.. :o)

I love making Guacamole with it, Muhammara was a good change. Also, since they are so creamier, I didn't have to use olive oil in the recipe. Read on and try this simple recipe and tell me what you would like them on. 

Serves: 6| Prep Time: 5 min. | Cooking Time: 25 min. (for roasting bell peppers)

Ingredients: 

• Red Bell Peppers – 2 [Or 2 Canned roasted Bell peppers. I used one red and other green one from my veggie garden. That's why it's more greener in color than red. ]
• Avocado - 2
• Bread crumbs – ¼ cup
• Walnuts – ¼ cup – Coarsely chopped
• Molasses – 1 tsp. (Original calls for pomegranate molasses. I had cane sugar one, which tasted perfect)
• Red Chili flakes – 1 tsp. (Or Cayenne pepper – ½ tsp.)
• Cumin/ Jeera powder – ½ tsp.
• Lime juice – 1 tbsp.
• Olive oil – 1 tsp. for roasting.
• Salt as needed.

Method of Preparation:

~ Skip this part if using canned roast bell peppers. Preheat the oven to 375 deg. F. In a baking dish, place washed and cut into half bell peppers (cut side down). Apply olive oil on top (you could use olive oil spray). Roast for about 20 minutes. Then turn the broil on and continue to roast for another 5 min.

~ After the bell peppers are cooled down, remove the roasted skin and place it in a blender.

~ Cut the avocado’s lengthwise. Hold both sides and twist in opposite direction, to pull out one without the seed. Now poke a knife in the seed, twist to remove the seed. Spoon out the flesh into blender.

~ Add all other ingredients in and blend until smooth. Yummy dip is ready to be devoured!

Check out my previous blog hop entries…

 

This is off to Radhika’s blog hopping event.

I am also entering this for Ayeesha’s event Eat Well Live well. If I win the giveaway I would love to add this Cuisinart blender to my kitchen

And Kalyani's 100 Days of Global Food Festival event

I wanted to also thank my fellow blogger Christy and Julie for sending these awards my way. :o)