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Categories:
red peppers hot red chili Bread walnuts asafetida powder pomegranate molasses lemon juice nectar salt cold-pressed oil parsley
Viewed: 16 - Published at: 5 years agoIngredients
- 2 large red peppers (capsicums) blistered with the skin removed
- 1 small hot red chili chopped with the placental skin removed
- 1/2 cup - 1 cup (about 1- 2 slices) of gluten free bread crumbled up
- 1 cup raw walnuts
- 1/2 tsp yellow asafetida powder
- 1 Tbsp or 1 1/2 Tbsp pomegranate molasses
- 2 Tbsp fresh lemon juice
- 1/2 tsp agave nectar
- 1/2 tsp Celtic sea salt
- 3 Tbsp cold pressed extra virgin olive
- oil
- 1 Tbsp chopped fresh parsley to serve
Method
- 1. Roast the peppers for about 15 minutes until skin is blistered and blackened. Place in a plastic bag and seal and allow to cool a little before skinning.
- 2. Combine all the other ingredients except the parsley in a food processor and blend until you get a thick creamy paste. Start with 1 slice of gluten free bread, and if that is not enough to get the desired consistency gradually add some more.
- 3. You might want to add in more lemon juice, molasses or olive oil to taste. But I think this blend is perfect.
- Serve with sprinkled parsley and toasted ciabatta, pita bread, flat bread or vegetable sticks.
- 4. This dip gets better with age and tastes better the next day. It will keep for about 4 days in a sealed container in the fridge. YUM!
