Roasted Red Pepper and Pomegranate Dip
Ingredients
- 1 10-12- ounce jar roasted red peppers drained
- 1/2 cup marcona almonds
- 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
- 1 tablespoons pomegranate molasses
- 3/4 teaspoon smoked paprika
- 2 garlic cloves minced
- Sea salt to taste
- 5 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons finely chopped parsley for sprinkling
- Toasted bread pita, or vegetables for serving
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