Ingredients
1 1/2 c. walnuts, toasted
12 oz. roasted red peppers, drained
1/2 c. extra virgin olive oil
1 T. Pomegranate molasses (see note)
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried chili flakes
salt
Preparation
Combine above ingredients in the work bowl of a food processor and puree to a smooth paste. Adjust seasoning with salt and refrigerate for a couple of hours to allow flavors to marry. Serve as a dip with pita bread and cut up vegetables, such as red and yellow peppers, celery and Jerusalem artichokes.
