The only dip better than hummus.

By Rainbow Plant Life · 10 min

Ingredients

Instructions

1. Drain the roasted red peppers without rinsing, pat them dry, and tear them into pieces.
2. Set aside 1 or 2 walnuts for garnish and chop them finely.
3. Toast the walnuts in a dry pan over medium heat for 3 minutes, stirring occasionally. Add the breadcrumbs and toast 3 more minutes, stirring often, until the walnuts smell fragrant and the breadcrumbs are golden. Remove from heat.
4. In a food processor, blend the walnut and breadcrumb mixture with the chopped garlic until finely crumbled.
5. Add the peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin and salt to the processor.
6. Pulse until the dip is mostly smooth but still slightly chunky. Taste and adjust with more pomegranate molasses, lemon or salt. For a fully smooth dip, blend until smooth instead.
7. Spread on a serving plate, make waves with the back of a spoon, drizzle with olive oil, and garnish with the chopped walnuts, mint and pomegranate seeds.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicLemonBell pepperBreadcrumbWalnutPomegranate