Ingredients
- 1 (12 ounce) jar of roasted red peppers, drained and rinsed
- 3/4 cup walnuts, toasted and chopped
- 1/2 cup breadcrumbs
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons pomegranate molasses or syrup
- 1 tablespoon sriracha hot chile sauce
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1/2 cup extra virgin olive oil
Description
A Middle Eastern Recipe For Hot Pepper Dip
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