Hemp Pecan Muhammara With Chili Lye Sticks
[Vegan, Gluten-Free]

To Make the Hemp-Pecan Muhammara:

1. Preheat the oven to 390°F and prepare a baking sheet with parchment paper.
2. Roast the peppers for about 45 minutes.
3. When the peppers are done, let them cool for about 5-10 minutes, then peel and seed them.
4. Combine the peppers, garlic, tomato paste, oil, pecans, maple, vinegar, and basil in a food processor or blender. Pulse them until they are very smooth.
5. Transfer the dip to a bowl and garnish it with hemp seeds.

To Make the Chili Lye Sticks:

1. Dissolve the yeast in a little bit of water, then combine it with the flour, salt, sugar, and the remaining water in a bowl. Don’t use all of the water at once, add it as required to knead a smooth dough.
2. Let it sit for 30-60 minutes in a warm place.
3. Fold in the chopped chili and cheese.
4. Form 6 sticks from the dough and let them sit for another 30 minutes.
5. In the meantime, prepare a baking sheet with parchment paper. Make the lye mixture by dissolving the baking soda with one liter of water in a large saucepan.
6. When the dough has set, preheat the oven to 420°F.
7. .Bring the lye mixture to a boil. Be careful as it might be foaming heavily.
8. Add the sticks to the boiling mixture for one minute. Flip them over after 30 seconds. Since the sticks are fairly soft, make sure you use a wide enough skimmer (or two) to add and remove the sticks.
9. Place them on the baking sheet and bake for 17-22 minutes.