Lebanese Muhammara Dip (Walnut & Red Pepper)

Ingredients

• 2 large Red Bell Peppers
• 1 cup Walnuts
• 1/4 cup Gluten-Free Breadcrumbs
• 2 tablespoons Pomegranate Molasses
• 2 tablespoons Olive Oil
• 1 clove Garlic (minced)
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• 1/4 teaspoon Salt

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Roast the red bell peppers in the oven for 25-30 minutes, or until the skin is blackened.
3. 3Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
4. 4Peel the skin off the peppers and remove the seeds.
5. 5In a food processor, combine roasted peppers, walnuts, gluten-free breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, cumin, red pepper flakes, and salt.
6. 6Process until smooth.
7. 7Serve with pita bread or vegetables.

Substitutions

Related Guides