3 roasted large red peppers, whole (from a jar or roasted yourself – 33 oz jar will make
1 1/2 recipes)
2/3 cup of pita breadcrumbs (from toasted crunchy pita bread – cut pita bread in 1/2, separate leaves, bake 200 deg, 10 min)
1 C walnut, roasted (225 deg 20-25 min)
2 – 4 large garlic cloves
1/2 t salt (to taste)
1 1/2 T fresh lemon juice
2 T olive oil
2-3 T pomegranate molasses
1 t ground cumin
1/2 t red pepper flakes (optional, to taste)
Grind walnuts in a food processor, then combine all other ingredients and process till consistency of a grainy spread or dip.
Serve with pita bread, raw vegetables or spread on crusty toasted bread.
Make a day ahead to let the flavors blend and intensify overnight.
Freezes well. After defrosting, stir in a little olive oil to give it a fresh orange red sheen.