This robust dip is quick when made with jarred roasted red peppers.
Course: Dips and Spreads
Keyword: panko, pantry, roasted red peppers
Servings: 202 tablespoon servings
Author: Trish Cowper | the infinebalance food blog
17oz jar of roasted red peppers, drained
½cuppanko bread crumbsgluten-free
Juice from half a lemon
½teaspoonof red pepper flakes
Fresh ground black pepper
Heat oli in a non-stick ckillet and sautee shallot until soft and transuclent. Careful not to brown. Add garlic and saute for another minute or so, remove from heat to cool while you prep the remaining ingredients.
In the bowl of food processor add all ingredients, including the sauted shallots and garlic, and pulse until smooth and creamy. Taste for seasonings - add more salt, lemon and pepper as needed. Serve with pita or use as base for a wrap.
Recipe makes about 2-½ cups, serving size is calculated based on a 2 tablespoon serving.Panko crumbs, although typically made from rice flour will often contain wheat, watch your labels if gluten-free is important to you.The garlic will only intensify as the dip sits, so it is best served within a day or two of making.I had a hard time finding Pomegranate Molasses at my little local grocery store. I did find some at a larger, big-box store with a well-stocked ethnic section. You can also get it here. As noted above, a good thick balsamic will also work.Recipe adapted from Robin Robertson's Vegan Without Borders