Roasted Red Pepper Walnut Dip

 

3 Large roasted red peppers – Jarred works fine

½ cup Walnuts

⅓ cup Unseasoned breadcrumbs

2 Garlic cloves – Peeled

2 tablespoon Tomato Paste

2 tablespoon Extra virgin olive oil

1 tablespoon Pomegranate molasses

1 tablespoon Lemon juice

1 teaspoon Sumac

1 teaspoon Aleppo chili flakes – See note

Kosher salt and black pepper

Garnish

Garnish with crushed walnuts, olive oil, pomegranate molasses an fresh parsley.

Instructions 

Add ingredients to a food processor. Add the roasted red peppers, walnuts, breadcrumbs, peeled garlic, tomato paste, olive oil, pomegranate molasses, lemon juice, sumac, chili flakes, and a pinch of salt and pepper.

Process, adjust and serve. Process until you have a fine consistency. You still want to have some bite to this dip, so don’t turn it into a puree. Taste and adjust the seasoning to your liking. Transfer to a serving plate and garnish with crushed walnuts, a drizzle of olive oil, pomegranate molasses and fresh parsley. Serve with fresh pita bread or pita wedges.