Vegan Muhammara Dip with Crudités

Ingredients

• 2 large Red bell peppers
• 1 cup Walnuts
• 1/4 cup Breadcrumbs
• 2 cloves Garlic
• 2 tablespoons Pomegranate molasses
• 1 tablespoon Lemon juice
• 3 tablespoons Olive oil
• 1/2 teaspoon Cumin
• 1/4 teaspoon Aleppo pepper
• 1/2 teaspoon Salt
• 2 cups Assorted vegetables (carrots, cucumbers, celery)

Instructions

1. 1Preheat your oven broiler to high. Place the 2 large red bell peppers on a baking sheet. Broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered all over. Alternatively, you can char them over an open gas flame on your stovetop. Once blackened, immediately transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this makes them easier to peel.
2. 2Carefully peel the blackened skin off the steamed red bell peppers. Cut the peppers in half and remove all the seeds and the white inner membranes. Discard the skin, seeds, and membranes.
3. 3In a food processor, combine the peeled and seeded 2 large red bell peppers, 1 cup of walnuts, 1/4 cup of breadcrumbs, 2 cloves of garlic, 2 tablespoons of pomegranate molasses, 1 tablespoon of lemon juice, 3 tablespoons of olive oil, 1/2 teaspoon of cumin, 1/4 teaspoon of Aleppo pepper, and 1/2 teaspoon of salt.
4. 4Process the mixture until it is mostly smooth. If the dip seems too thick, add a little more of the 3 tablespoons of olive oil, one tablespoon at a time, while the food processor is running, until you reach your desired consistency. The dip should be thick but spreadable.
5. 5Prepare your dipping vegetables by washing and cutting the 2 cups of assorted vegetables (carrots, cucumbers, celery) into bite-sized pieces suitable for dipping.
6. 6Transfer the muhammara dip to a serving bowl. Serve immediately with the prepared 2 cups of assorted vegetables for dipping.

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