Delicious, light and lower in carbs - this smokey and tasty dip goes so well with your favourite chips, veggies and wraps! The roasted bell pepper is the key ingredient here, it provides the sweet and smokey flavour as well as the lovely orange & red colour.
makes 2 cups
2 roasted red bell peppers
1 cup toasted walnuts
2 cloves garlic
1 tsp pomegranate molasses (or you can use regular molasses)
juice of 1/2 a lemon
1 tsp cumin
1 pinch crushed red pepper flakes
1 tsp salt
1/4 cup extra virgin olive oil
1/4 cup breadcrumbs
In a high-speed blender, place all your ingredients and blend until smooth and creamy.
Serve with a drizzle of olive oil, molasses and a sprinkle of crushed red pepper flakes. Enjoy!
Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.