For the ribbons, all I use is
an everyday vegetable peeler and work my way across the length of a cucumber in smooth, even strokes.
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 In a food processor or blender, combine all ingredients except parsley.