Hemp-Pecan Muhammara with Chili Lye Sticks

Hemp-Pecan Muhammara with Chili Lye Sticks – my take on a middle-eastern classic!

For the Hemp-Pecan Muhammara:
4 fresh roasted red peppers
2-3 cloves garlic
1/3 cup (80 ml) olive extra virgin oil
1/3 cup (80 ml) tomato paste
1 cup (130 g) pecans coarsely chopped
1 Tbs maple syrup or agave
2 Tbs balsamic vinegar
1/2 cup (30 g) basil
1/2 cup (100 g) hemp seeds for garnish

For the Chili Lye Sticks:
12 oz (350 g) flour
1/2 oz (15 g) fresh yeast
1 cup (200 ml) water
1 tsp salt
pinch muscovado or natural cane sugar
3 Tbs (50 g) baking soda + 1 liter water
2-3 chills
optional: 2.5 oz (75 g) vegan cheese (I used cheddar)

View the full recipe at Contentedness Cooking →