a 7-ounce jars roasted red peppers, drained
2/3 cup panko bread crumbs
1/3 cup walnuts
2 to 4 garlic cloves, chopped
1 tablespoon fresh lemon juice
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon cayenne
3/4 cup extra virgin olive oil
*available in a middles eastern market
Preheat oven to 400 degrees. Place walnut pieces on a large baking sheet in a single layer. Toast walnuts in oven for five minutes. Chop walnuts.
Add all ingredients to a food processor. Process until it reaches the consistency that you want. Taste for salt.
Serve with plain crackers, toasted pita and vegetables