Serving Size: 2-4
4 tbsp extra virgin olive oil
2 red bell peppers
1 cup raw or roasted walnuts
1 large garlic clove
2 tsp pomegranate concentrate (no sugar added! I like Just Date Syrup’s Just Pomegranate Syrup)
1/2 tsp salt
1/2 tsp Aleppo pepper, cayenne pepper or crushed red pepper
Preheat oven to 425 degrees F.
Cut bell peppers in 2 inch slices.
Lay on a lined baking sheet and drizzle olive oil on top.
Place in oven and roast until fully roasted and slightly browned.
Remove from oven and let cool.
Add all ingredients listed above along with roasted red peppers in a food processor. Process until smooth.
Taste and adjust seasonings as needed.
Serve immediately with pita or veggies! Note: Keeps in fridge in air tight container for 5 days.