Ingredients
2 large red bell peppers
1[1/2] cups walnuts
[1/4] cup plain breadcrumbs
1 TB. crushed red pepper flakes
3 cloves garlic
3 TB. lemon juice
3 TB. pomegranate molasses
1 TB. paprika
1 tsp. cumin
1 tsp. salt
[1/2] tsp. ground black pepper
2 TB. extra-virgin olive oil
Steps
- Preheat a grill top or a grill to medium heat.
- Place red bell peppers on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place peppers on a plate, cover with plastic wrap, let cool for 10 minutes.
- Preheat the oven to 450ºF.
- When peppers are cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalks and seeds.
- Spread walnuts evenly on a baking sheet, and bake for 7 minutes or until they're lightly toasted. Be sure not to burn them.
- In a food processor fitted with a chopping blade, blend roasted red bell peppers, toasted walnuts, breadcrumbs, crushed red pepper flakes, garlic, lemon juice, pomegranate molasses, paprika, cumin, salt, black pepper, and extra-virgin olive oil for 2 minutes or until well combined, intermittently scraping down the sides of the food processor bowl with a rubber spatula.
- Serve cold or at room temperature.