Gluten-Free Muhammara Dip with Veggies

Ingredients

• 2 large Roasted Red Peppers
• 0.5 cup Walnuts
• 2 tbsp Pomegranate Molasses
• 0.25 cup Breadcrumbs (Gluten-Free)
• 1 clove Garlic
• 0.5 tsp Cumin
• 0.25 tsp Red Pepper Flakes
• 2 tbsp Olive Oil
• 0.25 tsp Salt
• as needed Assorted Vegetables

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2If roasting peppers: Roast poblano peppers until skin is blackened. Place in bowl and cover to steam for 10 min. Remove skins and seeds.
3. 3In a food processor, combine roasted red peppers, walnuts, pomegranate molasses, gluten-free breadcrumbs, garlic, cumin, red pepper flakes, olive oil, and salt.
4. 4Process until smooth and creamy.
5. 5Serve with assorted vegetables for dipping (carrots, cucumber, bell peppers, celery, etc.).

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