• 1/2 (7-ounce) jar roasted red peppers, drained
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup walnuts, finely chopped

In a food processor blend together the peppers, bread,  garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt until the mixture is smooth and with the motor running add the oil gradually. Add walnuts and pulse a few times until well incorporated but still chunky. Transfer to a bowl and serve

Adapted from Serious Eats


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