Muhammara Dip with Crudités (Egg-Free)

Ingredients

• 2 large Red Bell Peppers
• 0.75 cup Walnuts
• 2 tablespoons Pomegranate Molasses
• 3 tablespoons Olive Oil
• 2 cloves Garlic
• 1 teaspoon Cumin
• 0.25 teaspoon Red Pepper Flakes
• 0.5 teaspoon Salt
• 1 tablespoon Lemon Juice
• 4 cups Assorted Raw Vegetables (carrots, celery, cucumber)

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

Instructions

1. 1Preheat your oven to about 230°C (230°C). Place the 2 large Red Bell Peppers on a baking sheet. Roast them for 20-30 minutes, or until the skins are blackened all over. Transfer the hot peppers to a bowl, cover it tightly with plastic wrap, and let them sit for 10-15 minutes to steam. This will make them easier to peel.
2. 2Once the peppers are cool enough to handle, carefully peel off the blackened skins. Remove the seeds and stem from each pepper. Coarsely chop the flesh of the 2 large Red Bell Peppers.
3. 3In a food processor, combine the chopped roasted red peppers, 0.75 cup Walnuts, 2 tablespoons Pomegranate Molasses, 3 tablespoons Olive Oil, 2 cloves Garlic (peeled), 1 teaspoon Cumin, 0.25 teaspoon Red Pepper Flakes, 0.5 teaspoon Salt, and 1 tablespoon Lemon Juice.
4. 4Process the mixture until it forms a smooth paste. If the dip seems too thick, you can add a little more of the 3 tablespoons Olive Oil, one tablespoon at a time, until it reaches your desired consistency.
5. 5Prepare your 4 cups Assorted Raw Vegetables by washing and cutting them into dippable pieces, such as carrot sticks, celery sticks, and cucumber slices.
6. 6Serve the Muhammara dip immediately with the prepared 4 cups Assorted Raw Vegetables for dipping.

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