Muhammara Dip with Crudités

Ingredients

• 3 large Red Bell Peppers
• 1/2 cup Walnuts
• 1/4 cup Breadcrumbs
• 2 tablespoons Pomegranate Molasses
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• 3 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 2 cups Assorted Crudités (carrots, cucumbers, celery)

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

Instructions

1. 1Preheat oven to about 205°C (200°C). Roast red bell peppers until skins are blackened.
2. 2Place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and remove seeds.
3. 3In a food processor, combine roasted peppers, walnuts, breadcrumbs, pomegranate molasses, garlic, cumin, red pepper flakes, olive oil, lemon juice, and salt.
4. 4Process until smooth. Adjust seasoning to taste.
5. 5Serve with assorted crudités for dipping.

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