Dairy-Free & Egg-Free Muhammara Dip with Pita

Ingredients

• 4 medium Red Bell Peppers
• 1/2 cup Walnuts
• 1/4 cup Breadcrumbs (gluten-free)
• 2 cloves Garlic
• 2 tablespoons Pomegranate Molasses
• 1 tablespoon Lemon Juice
• 3 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1 package Pita Bread (dairy & egg-free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 4 medium Red Bell Peppers directly on an oven rack. Roast for 30 minutes, or until the skins are blackened and blistered all over.
2. 2Carefully transfer the hot peppers to a bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes. This steaming will make them easier to peel.
3. 3Once the peppers have cooled enough to handle, gently peel off the blackened skins. Remove the stems and seeds from inside each pepper.
4. 4In a food processor, combine the peeled roasted peppers, the 1/2 cup Walnuts, the 1/4 cup Breadcrumbs (gluten-free), the 2 cloves Garlic, the 2 tablespoons Pomegranate Molasses, the 1 tablespoon Lemon Juice, the 3 tablespoons Olive Oil, the 1 teaspoon Cumin, the 1/4 teaspoon Red Pepper Flakes, and the 1/2 teaspoon Salt.
5. 5Process the mixture until it is smooth. If the dip seems too thick, add a little more of the 3 tablespoons Olive Oil, 1 tablespoon at a time, until you reach your desired consistency.
6. 6Serve the muhammara dip with the 1 package Pita Bread (dairy & egg-free).

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