Dairy-Free Muhammara Dip with Pita Chips

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 2 large red bell peppers on a baking sheet and roast for 20-25 minutes, or until their skin is visibly blackened and blistered. Carefully transfer the roasted peppers to a heatproof bowl, cover the bowl tightly with plastic wrap, and let them steam for 10 minutes to loosen the skin.
2. 2Once the peppers are cool enough to handle, carefully peel off and discard the blackened skin. Cut each pepper open, remove and discard the seeds and stems, then roughly chop the pepper flesh into 2.54 cm pieces.
3. 3In a food processor, combine the chopped 2 large red bell peppers, 1/2 cup walnuts, 1/4 cup gluten-free breadcrumbs, 3 tablespoons olive oil, 2 peeled cloves garlic, 1 tablespoon lemon juice, 1 tablespoon pomegranate molasses, 1/2 teaspoon cumin, 1/4 teaspoon chili flakes, and 1/4 teaspoon salt. Process the mixture on high speed for 1-2 minutes, scraping down the sides as needed, until the dip is smooth and creamy.
4. 4Adjust your oven temperature to 175°C. Take the 4 pieces of gluten-free pita bread and cut each piece into 8 triangular wedges. In a medium bowl, toss the pita wedges with 2 tablespoons olive oil and 1 tablespoon za'atar spice until they are evenly coated.
5. 5Spread the seasoned pita wedges in a single layer on a clean baking sheet. Bake for 8-10 minutes, or until the pita chips are golden brown and crisp to the touch. Remove them from the oven and let them cool on the baking sheet for a few minutes, as they will become even crispier as they cool.
6. 6Transfer the muhammara dip to a serving bowl. Serve the muhammara dip immediately with the crispy gluten-free pita chips.

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