(from Better Homes & Gardens, February 2020 – chef Reem Assil in Oakland CA, Syrian-Lebanese)
2 C roasted red bell peppers, drained
1 cup walnuts, raw
2 garlic cloves
1/2 cup panko bread crumbs
2 T lemon juice
1 T pomegranate molasses
1 1/2 t ground Aleppo pepper
1/2 t ground cumin
1/2 t kosher salt, plus more as desired
1/4 C olive oil
Combine peppers, walnuts and garlic in a food processor , process untill smooth, about 3 mins.
Add all the rest of the ingredients, except the olive oil, and process till smooth, about 2 mins.
Turn off processor and scrape down sides of the bowl.
With processor on, add the olive oil slowly, process till oil is completely incorporated.
Taste and add salt as needed
Makes 2 Cups. Serve with bread or cut veggies.