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) or Panko bread crumbs
1 C walnut, roasted (225 deg 20-25 min)
2 – 4 large garlic cloves
1/2 t salt (to taste)
1 1/2 – 2 T fresh lemon juice
2 – 4 T olive oil
2-3 T pomegranate molasses
1/2 – 1 t ground cumin
1/2 t red pepper flakes (optional, to taste)
Grind walnuts in a food processor, then combine all other ingredients, except olive oil, and process till consistency of a grainy spread or dip.
Scrape down the sides of the bowl.
With processor running, add the olive oil slowly, and blend until the oil is incorporated.
Taste for additional seasonings.
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.
(about 2 Cups)