Dairy-Free Muhammara Dip with Pita Chips

Instructions

1. 1Preheat your oven to about 230°C (230°C). Place the 2 large red bell peppers directly on an oven rack. Roast them for 15-20 minutes, or until the skins are completely blackened and blistered. Carefully transfer the hot peppers to a bowl, cover it tightly with plastic wrap, and let them steam and cool for about 15 minutes. Once cool enough to handle, peel off the blackened skins, remove the stems and seeds from the peppers.
2. 2While the peppers are cooling, prepare the pita chips. Cut the 2 pita breads into 8 wedges each, making 16 wedges total. Place the wedges in a single layer on a baking sheet. Brush the tops of the pita wedges evenly with 1 tablespoon of the olive oil.
3. 3Place the baking sheet with the pita wedges into the preheated oven at about 230°C (230°C). Bake for 8-10 minutes, or until the pita chips are golden brown and feel crispy to the touch. Remove from the oven and set aside.
4. 4In a food processor, combine the peeled and seeded roasted red peppers, 1/2 cup walnuts, 1/4 cup breadcrumbs, 1 clove garlic, 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, 1 tablespoon pomegranate molasses, 1/2 teaspoon cumin, and 1/4 teaspoon red pepper flakes. Process the mixture until it is smooth and well combined. If the mixture seems too thick, you can add a tiny bit more olive oil, up to 1 teaspoon, to reach your desired consistency.
5. 5Serve the dairy-free muhammara dip with the baked pita chips.

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