Zesty Roasted Red Pepper Dip

Ingredients

• 3 roasted red bell peppers 
• ½ cup unsalted walnuts, toasted, coarsely chopped 
• ¼ cup whole wheat breadcrumbs 
• 2 garlic cloves, minced 
• 1 tablespoon pomegranate molasses 
• 1 tablespoon fresh lemon juice 
• ½ teaspoon red chili pepper flakes 
• ½ teaspoon ground cumin 
• 4 tablespoons olive oil, plus 1 teaspoon for garnish 
• Salt to taste 
• 1 to 2 tablespoons chopped parsley, for garnish 
• Pomegranate seeds, for garnish 

Directions

1. Combine the red peppers, walnuts, bread crumbs, garlic, pomegranate molasses, lemon juice, red chili pepper flakes, and cumin in a blender or food processor. Process the mixture until smooth, stopping to scrape down the side as needed. 
2. With the machine running slowly pour 4 tablespoons of olive oil. Puree until smooth. Season with salt. 
3. Transfer to a serving bowl. Garnish with the remaining 1 teaspoon of olive oil, parsley, and pomegranate seeds, if desired. 

Nutrition Information
Serving size: ¼ cup each 
Serves 8 
Calories: 140; Calories from fat: 110; Total fat: 12g; Saturated fat: 1.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total carbohydrate: 9g; Dietary fiber: 2g; Sugar: 5g; Protein: 2g 

Source: https://www.eatright.org/food/planning-and-prep/recipes/zesty-roasted-red-pepper-dip-recipe