Makes about 2 cups
Red bell peppers -- 4 (I bought the jarred roasted peppers)
Walnuts, toasted and chopped -- 3/4 cup
Breadcrumbs -- 1/2 cup ( I used my homemade pita bread)
Garlic, crushed -- 2-3 cloves
Lemon juice -- 1-2 tablespoons
Pomegranate molasses/syrup - 2 T
Red pepper flakes -- 1 tablespoon ( I used sriracha)
Ground cumin -- 1 teaspoon
Salt and pepper -- to taste
Olive oil -- 1/2 cup
1. Place the the whole peppers under a broiler or over a stovetop flame, turning frequently, until the skin on all sides has turned black. Remove to a large bowl and cover tightly with plastic wrap. Set aside to cool for 10 minutes. Once the peppers have cooled, peel off the blackened skin and remove the stems and seeds. Rinse them quickly in running water and pat dry.
2. Chop the peppers roughly and place them, along with all the remaining ingredients except the olive oil into a food processor or blender. Pulse to roughly chop the ingredients. Then slowly pulse in the olive oil. Try not to puree the ingredients too much. You want the dip to have a little texture.
3. Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.