Recipe for Vegan Muhammara Inspired Dip by Sara Tercero
Prep time: 10 mins
Cook time: 20 min
Yield: 2 cups
2 roasted red bell peppers
1 cup toasted walnuts
2 cloves garlic
1 tsp pomegranate molasses
1/2 lemon juiced
1 tsp cumin
1 pinch crushed red pepper flakes
1 tsp salt
1/4 cup extra virgin olive oil (evoo)
1/4 cup breadcrumbs
- Roast bell peppers on a sheet pan for 20 minutes at 400 degrees by splitting in half and deseeding. Flip once halfway
- Put in blender with other ingredients and blend until smooth and creamy
- Garnish with a drizzle of olive oil, a drizzle of pomegranate molasses and a sprinkle of crushed red or Aleppo pepper
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