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Prep Time: 15 mins max | Servings: ~8
Ingredients:
1 (~450g or ~15 oz) jar of roasted red bell peppers (drained)
1.5 cups walnuts
1 fat clove garlic, peeled and rough-chopped (or 2 regular sized cloves)
3 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses (optional - it's traditional but a bit hard to locate. Can just use maple syrup/sugar and vinegar as it's sweet-tart. Or just use a sweetish balsamic vinegar by itself.)
1 tablespoon lemon juice
2 teaspoons chilli crisp (chiili flakes cooked in oil) (optional - I like it mildly hot)
1 teaspoon ground cumin
1 teaspoon pink/kosher salt
1 Tbsp powdered psyllium or unflavored metamucil (optional. Helps thicken it a bit and I like the extra fiber)
1 tsp MSG (optional. Could sub with anything umami and not too wet like some nutritional yeast, stock concentrate, etc.)
Directions:
Toast the walnuts in a large, dry frying pan over medium heat until lightly golden brown, about 3 minutes. Transfer the nuts and garlic to a food processor. Blend until everything is broken down into fine crumbs.
Add the well-drained roasted peppers, pomegranate molasses, olive oil, lemon juice, chilli crisp, cumin, msg, psyllium, and salt. Pulse until the dip is mostly smooth but still a bit textured.
Keeps well in the fridge. Eat with flatbread, toast, veggie crudites, etc.