Muhammara Dip with Crudités

Ingredients

• 2 large Red bell peppers
• 0.5 cup Breadcrumbs
• 0.5 cup Walnuts
• 2 cloves Garlic
• 2 tbsp Pomegranate molasses
• 3 tbsp Olive oil
• 0.5 tsp Cumin
• 0.25 tsp Chili flakes
• 0.5 tsp Salt
• 4 cups Assorted vegetables

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the 2 large red bell peppers directly on an oven rack. Roast for 20-30 minutes, or until the skin is completely blackened and blistered. Immediately transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam and cool for at least 15 minutes. This makes them easier to peel.
3. 3Once cooled enough to handle, peel the skin off the 2 roasted red bell peppers. Cut them in half and remove the seeds and white pith. Discard the skin, seeds, and pith.
4. 4In a food processor, combine the peeled and seeded roasted red peppers, 0.5 cup breadcrumbs, 0.5 cup walnuts, 2 cloves garlic, 2 tbsp pomegranate molasses, 3 tbsp olive oil, 0.5 tsp cumin, 0.25 tsp chili flakes, and 0.5 tsp salt. Process until the mixture is smooth and well combined, scraping down the sides of the food processor as needed.
5. 5Transfer the muhammara dip to a serving bowl. You can serve it immediately or cover and refrigerate it for later. The flavors meld and deepen as it chills.
6. 6Prepare 4 cups of assorted vegetables for serving. Wash and cut vegetables like carrots, cucumbers, and bell peppers into sticks or bite-sized pieces suitable for dipping.

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