-
Drain the bell peppers, and pat dry.
-
Throw all the ingredients (except the parsley) into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste.
-
Chill in the fridge for a few hours or overnight to allow the flavors to develop.
-
Transfer to a bowl, and stir in the parsley. Serve with toasted ciabatta, pita bread, crackers, or crudités.
-
The dip will keep in a sealed container in the fridge for about 5 days.