Gluten-Free Muhammara (Roasted Red Pepper Dip)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the 2 red bell peppers on a baking sheet and roast them in the preheated oven until the skin is completely blackened and blistered, about 20-30 minutes. Carefully transfer the hot peppers to a bowl and immediately cover it tightly with plastic wrap. Let them steam for 10 minutes; this will make the skins easier to remove.
3. 3Once the peppers are cool enough to handle, gently peel off the blackened skin. Remove the seeds and stem from each pepper, then roughly chop the pepper flesh.
4. 4In a food processor, combine the roughly chopped roasted red peppers, the 1/2 cup of walnuts, the 1/4 cup of gluten-free breadcrumbs, the 2 tablespoons of pomegranate molasses, the 3 tablespoons of olive oil, the 1 clove of garlic, the 1 tablespoon of lemon juice, the 1/2 teaspoon of cumin, the 1/4 teaspoon of Aleppo pepper, and the 1/4 teaspoon of salt.
5. 5Process the mixture in the food processor until it is mostly smooth, scraping down the sides as needed. Continue processing until you reach your desired consistency.
6. 6Taste the muhammara and add more salt or Aleppo pepper if you think it needs it. You can also add a little more lemon juice for brightness.
7. 7Serve the gluten-free muhammara with gluten-free pita bread or fresh vegetables.

Substitutions

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