15-Minute Roasted Red Pepper Muhammara-Style Dip

9 Budget Ingredients

Step 1. Drain jarred peppers well and pat them dry to remove any additional liquid. Do not skip this step or the dip will be too watery.

Step 2. Cook the onion until translucent. Add the garlic, and spices. Cook for 1 more minute. Then add the tomato paste and cook for 2 minutes more.

Step 3. Transfer the cooked aromatics to the canister of a food processor along with the drained peppers, toasted walnuts, nutritional yeast, olive oil, pomegranate molasses, and lemon juice.

Step 4. Pulse until mostly smooth with some small chunks remaining. Top with vegan feta crumbles and fresh basil as desired. Serve with crudités or crackers for dipping.

Storage: Refrigerate leftovers in an airtight container for up to 5 days. (A thin layer of olive oil on top helps preserve longer.) Or transfer to a freezer-safe container and freeze for up to one month. Thaw in the refrigerator.

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