Gluten-Free Muhammara Dip with Crudités

Ingredients

• 2 Roasted Red Peppers
• 0.5 cup Walnuts
• 0 cup Breadcrumbs
• 2 tbsp Pomegranate Molasses
• 2 tbsp Olive Oil
• 1 clove Garlic
• 0.5 tsp Cumin
• 0.5 tsp Aleppo Pepper
• 2 Carrots
• 2 stalks Celery
• 1 Cucumber

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 Red Peppers on a baking sheet and roast for 20-30 minutes, turning them every 10 minutes, until the skins are deeply charred and blistered all over.
2. 2Immediately transfer the hot 2 Roasted Red Peppers to a bowl and cover it tightly with plastic wrap or a plate; let them steam for 10 minutes to loosen the skins. Once cool enough to handle, peel off the charred skin, remove the stems, and discard any seeds from the 2 Roasted Red Peppers.
3. 3Wash and peel the 2 Carrots, then cut them into 1/2-inch thick sticks. Wash and trim the ends of the 2 stalks of Celery, then cut them into 1/2-inch thick sticks. Wash the 1 Cucumber and cut it into 1/2-inch thick slices.
4. 4In a food processor, combine the prepared 2 Roasted Red Peppers, 0.5 cup Walnuts, 2 tbsp Pomegranate Molasses, 2 tbsp Olive Oil, 1 clove Garlic, 0.5 tsp Cumin, and 0.5 tsp Aleppo Pepper.
5. 5Process the mixture in the food processor for 1-2 minutes until it is smooth and well combined. Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated.
6. 6Taste the muhammara dip. If you prefer a spicier dip, you may add a small amount of the 0.5 tsp Aleppo Pepper, stirring it in thoroughly.
7. 7Transfer the finished muhammara dip to a serving bowl. Arrange the prepared 2 Carrots sticks, 2 Celery sticks, and 1 Cucumber slices around the bowl for dipping.

Substitutions

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