- Yields: about 3 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free
Ingredients
- 2 (8-ounce) jars roasted red peppers
- 1 cup coarse fresh breadcrumbs
- 1 cup walnuts, toasted
- 1 1/2 teaspoons red wine vinegar
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 1/2 to 2 tablespoons pomegranate molasses
Directions
Rinse and drain peppers. In a food processor, purée peppers with remaining ingredients except for oil. With motor running, add oil in a slow stream, blending until incorporated.
When ready to serve, drizzle the pomegranate molasses on top.
Special notes:
Serve with crudités, crackers or pita triangles.
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