2 large red peppers (capsicums), blistered with the skin removed
1 small hot red chili, chopped with the placental skin removed
1 cup raw walnuts
1/2 to 1 cup gluten-free bread, crumbled up (1 to 2 slices)
3 tablespoons cold pressed extra virgin olive oil
2 tablespoons fresh lemon juice
1 to 1-1/2 tablespoons pomegranate molasses
1/2 teaspoon agave nectar
1/2 teaspoon yellow asafetida powder
1/2 teaspoon Celtic sea salt
1 tablespoon chopped parsley, to serve
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. Except the parsley and 1 slice of bread, place all ingredients in a food processor; blend until you get a thick creamy paste. For a thicker consistency, gradually add the second piece of bread. You might want to add in more lemon juice, molasses or olive oil to taste. But I think this blend is perfect.
3. Serve with sprinkled parsley and toasted ciabatta, pita bread, flat bread or vegetable sticks.
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!
Source of recipe: Published here courtesy of Kurma Dasa.