Spicy Red Pepper Dip

Here's another Middle Eastern staple that I've modified to be allergy-free (and oil-free for my low-fat vegan husband).  Called "Mohammarah," this dip is an enticing combination of ingredients that don't seem to go together, but after they mellow in the fridge overnight, create an amazing aroma that will keep you coming back for more.  The method is simple -- just dump everything in the blender -- but make sure you make this the day before you intend to eat it, because it really needs that time for the flavors to meld.

Normally, this dish would utilize fresh breadcrumbs.  If you are planning to use store-bought gluten-free breadcrumbs, try to find a brand that does not include sugar.  These breadcrumbs tend to be gritty, and as the dip is not cooked, the little sugar granules will stay intact and make your dip feel as though there is sand in it.  Also, if you are avoiding nuts, you can simply leave out the walnuts without any substitution, and your dip will be smoother.

Spicy Red Pepper Dip

1 24 oz jar roasted red peppers, drained
1 cup gluten-free bread crumbs
3 cloves garlic, minced
1/2 cup walnuts, chopped
1/2 cup pomegranate juice
2 Tbsp molasses
2 Tbsp cumin
juice of 1 lemon
Aleppo red pepper (or similar) if desired

Combine all ingredients in a blender or food processor.  Refrigerate overnight and serve at room temperature.  Goes well with pita bread, crackers, or carrot sticks.

Shared with Go Ahead Honey It's Gluten Free at Mrs. Eds Research and Recipes, and Traditional Tuesday at Whole New Mom, and Healthy Home Economist's Monday Mania (click here) and Stay At Home Babe's Good and Tasty Tuesday (click here).