Paleo Roasted Red Pepper & Cashew Dip (Muhummara)


Okay, I have that out of my system now. Not really, I still miss hummus. But I have found lots of recipes from other people that I love that come close to replicating hummus. This delightful recipe from Aarti at The Food Network was really tasty and  we love it. It was really hot the day I made it, so I did the cooking portion on the grill instead, which is just as functional as the oven. I do most of my summer cooking outdoors to avoid heating my house. There is almost no recipe that I cannot replicate outdoors. If you live where it’s hot, and you don’t have a grill, please go get yourself one.

I served this dip with some yummy Jilz Crackers, that are Paleo-friendly and grain-free, gluten-free, yummy, and super versatile. We all love them in this house, which is a paleo miracle, because we often do not agree on all things we try from the store. A gluten free cracker has been a hard sell for my hubby and kids, who are addicted to Ritz and Saltines, which I do not allow in the house anymore. I was thrilled that they loved all three flavors- sea salt, tuscan, and mediterranean, which was the flavor we ate with this. Look for a blog post soon about these delicious crackers and all the ways I served them.


If you miss hummus, this is a great alternative and I hope you’ll love it as much as we did. I made a few recipe changes, like I switched cashews for the walnuts, based on ingredients on-hand. Also, great served with veggies for dipping.


Red Pepper & Cashew Dip (Muhummara)

Inspiration from Aarti Party 


  • 2 red bell peppers
  • 1 1/2 cups raw cashews, halves and pieces
  • 2 teaspoon minced garlic, chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1/4 cup fresh lemon juice
  • 1 tablespoon molasses
  • 2 tablespoons Lemon extra-virgin olive oil from Burrough’s Family Farm 
  • Kosher salt and freshly ground black pepper
  • *Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets.


Directions: Preheat the oven or grill to 350 degrees F.

Roast the red peppers on the grill. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes.* Put the blackened peppers in a bowl, cover with aluminum foil or a lid, and set aside to steam.

Toast the cashews in a cast iron pan in the grill at the same time as the roasting of the peppers. Spread the cashews out evenly. Pop into the grill with the lid closed until light golden brown and aromatic, 10 to 15 minutes. Do not burn or scorch. Remove from the grill and set aside to cool.

Peel the red peppers using you hands. If they are steamed correctly, the skins will peel right off very easily.  Discard the peels, stem and seeds. Throw the roasted red peppers, cashews, garlic, paprika, cumin, red pepper flakes, lemon juice, molasses and lemon eve into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve with crackers and sliced veggies like carrot sticks, pepper slices and celery. I also served this with sides of green olives, and a tapenade I made with tomatoes, olives, onions, and evoo.


*Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.

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