Ingredients

2 Large sweet red peppers (Note: if you don't have fresh red peppers, use good-quality roasted red peppers in a jar, rinsed - spread them out to judge the equivalent of two peppers.)
1 t. Water
2/3 cup Walnuts (preferably lightly toasted) (can use pecans or even hazelnuts)
1 t. Crushed garlic
2/3 c Stale or toasted breadcrumbs (preferably Frensh-style or sourdough, but can use a light wholewheat)
1/4 c Extra-virgin olive oil
1 1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
2 tsp. Pomegranate molasses (see Cook's Notes)
2 t. Fresh lemon juice
1/2 tsp. Salt

Description

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