Roasted Red Pepper and Walnut Dip

Ingredients

3/4 cup walnuts, lightly toasted
2 large red bell peppers, roasted, peeled and seeded
2 small mildly hot red chiles, roasted, peeled and seeded
1/4 cup crumbled stone-ground wheat crackers
1 Tbsp lemon juice
1 Tbsp pomegranate molasses
1/2 tsp ground cumin
1/2 tsp granulated sugar
kosher salt
1 Tbsp extra virgin olive oil
1 Tbsp pine nuts, toasted

Directions

1. Roast red peppers and chile peppers. Instructions





2. Blot the peppers dry with paper towels.

3. Add the peppers, chiles, crackers, lemon juice, pomegranate molasses, cumin, sugar, and 1/2 tsp salt to the food processor. Process until mostly smooth. With the machine on, slowly pour the oil down the feed tube.

4. Taste and then add more lemon juice, pomegranate molasses or salt as needed.

Note: Dip can be served right away, but it is best if you allow to mellow in the refrigerator overnight. Return to room temperature before serving, garnished with a drizzle of olive oil, a generous pinch of cumin and the pine nuts. Will keep in the refrigerator for 1 week.

Total Time: 30 minutes
Servings: 1/4 cups
Recipe by Fine Cooking