Eating clean is all the rage and there are a variety of programs that are helping people eat more whole, unprocessed foods for a healthier mind and body. Many clean eating programs such as Paleo or Whole30 require avoidance of dairy, refined sugars, grains and even legumes in favor of lean proteins, nutrient rich fruits/veggie and satiating healthy fats. If you don’t ascribe to one of these eating plans, you may find it intimidating when faced with entertaining friends or family members that do. You can’t just purchase a tub of hummus, throw some chips on a platter and call it an appetizer, right?
Fear not! There are easy and tasty solutions out there, which is why I love this recipe I recently found in Clean Eating Magazine.
Muhammara, a Syrian roasted red pepper dip, is the perfect stand-in for hummus lovers and is the star of this warm mezze brunch board. It’s not only beautiful, but also packed full of flavors and textures, and is a perfect dish for entertaining your Paleo or Whole30-embarking buddies.
Here is the recipe posted by Rebecca Binik – Feb 12, 2019, CleanEatingMag.com
Middle Eastern Mezze Board with Muhammara
3 red bell peppers
1 14-oz jar artichoke hearts in oil, drained
4 carrots, cut lengthwise and into quarters
2 zucchini, cut in ½-inch rounds
1 eggplant, cut in ½-inch rounds
¼ cup olive oil, divided
1 tsp each paprika, ground coriander and ground cumin
1 tsp sea salt, divided
½ lb cherry tomatoes, halved
1½ oz unsalted walnuts
1 small clove garlic, peeled
½ lemon, juiced
½ tsp red pepper flakes
4 large eggs, hard-cooked, peeled and cut into quarters
½ cup fresh mint leaves, thinly sliced
- Preheat oven to 350ºF. To a grill pan on medium-high, place whole bell peppers and grill until skin is completely charred, turning frequently, 20 minutes. Put peppers cook, turning halfway, until lightly browned, 2 to 3 minutes. Set both aside.
- To a large parchment-lined baking sheet, add carrots, zucchini and eggplant; drizzle with 2 tbsp oil. Sprinkle with paprika, coriander, cumin and ½ tsp salt; toss to coat then spread in a single layer. Roast for 15 minutes. Flip vegetables, add tomatoes and roast for 10 to 15 minutes more.
- Meanwhile, slough off charred skin of red peppers under running water. Remove seeds and stems.
- Prepare muhammara: In a food processor, combine roasted red peppers, walnuts, garlic, remaining 2 tbsp oil, lemon juice and pepper flakes. Blend until smooth. Add remaining ½ tsp salt. Pour into a small serving bowl.
- Arrange muhammara, vegetables, and eggs on a wooden serving board. Garnish with mint.
So don’t be scared the next time your hosting a party and your best friend, sister or significant other announces they adopted a new way of eating. Serve up this satisfying mezze board and everyone will be super happy!