Muhammara Walnut Hummus

Ingredients

2 red bell peppers

4 tbsp extra virgin olive oil divided

1/4-pound toasted walnuts

1 garlic clove roughly chopped

2 1/2 tbsp tomato paste

3/4 cup nuts crumbs

1 tbsp maple syrup, sugar free

1 tbsp lemon juice

1 tsp aleppo pepper

1/2 tsp Swerve sugar

1/2 tsp salt salt

1/2 tsp cayenne pepper optional

Direction

Preheat the oven to 425 degrees F.

Brush the bell peppers with 1 tablespoon of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.

Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.

Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tablespoon extra-virgin olive oil, walnuts, tomato paste, nut crumbs, molasses (maple syrup + lemon juice), Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.