Muhammara Dip with Sunflower Seed Base

Ingredients

• 2 large Red bell peppers
• 1/2 cup Sunflower seeds, roasted, unsalted
• 1/4 cup Breadcrumbs, gluten-free
• 2 cloves Garlic, minced
• 2 tablespoons Pomegranate molasses
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 1/2 teaspoon Cumin
• 1/4 teaspoon Smoked paprika
• Pinch to taste Cayenne pepper
• 1/4 teaspoon Salt
• 1 teaspoon Toasted sesame seeds

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 2 large red bell peppers on a baking sheet. Roast for 20-25 minutes, or until the skins are blackened and blistered all over.
2. 2Carefully transfer the hot peppers to a bowl and immediately cover it tightly with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel.
3. 3Once the peppers have steamed, unwrap the bowl. Gently peel the blackened skins off the peppers. Remove the core and seeds, then roughly chop the pepper flesh.
4. 4In a food processor, combine the chopped roasted red peppers, the 1/2 cup of roasted sunflower seeds, the 1/4 cup of gluten-free breadcrumbs, the 2 cloves of minced garlic, the 2 tablespoons of pomegranate molasses, the 1 tablespoon of lemon juice, the 2 tablespoons of olive oil, the 1/2 teaspoon of cumin, the 1/4 teaspoon of smoked paprika, a pinch of cayenne pepper, and the 1/4 teaspoon of salt.
5. 5Process the mixture in the food processor until it is smooth and creamy. You may need to scrape down the sides of the bowl a few times to ensure everything is well combined.
6. 6Transfer the muhammara dip to a serving bowl. Sprinkle the top with the 1 teaspoon of toasted sesame seeds.
7. 7Serve the muhammara dip with pita bread, fresh vegetables, or crackers.

Substitutions

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