Ingredients:
3 roasted red bell peppers
1 cup toasted walnuts
2 cloves garlic
1 tsp pomegranate molasses
1/2 lemon juiced
1 tsp cumin
1 tsp salt
3 tbsp evoo
1/4 cup breadcrumbs
3 tbsp tahini
Directions
- Preheat oven to 400 degrees.
- Split peppers in half and pop out seeds and stems. Place on a sheet pan and spray with olive oil and season with a sprinkle of salt. Cook for 20 minutes until soft and fragrant. Let cool.
- Toast walnuts on a sheet pan or in a pan on the stove until fragrant and remove from heat.
- In a high speed blender or food processor, add peppers, walnuts, garlic, pomegranite molasses, lemon, cumin, salt, breadcrumbs, olive oil and tahini. Blend until smooth and creamy.
- Garnish with pomegranate arils if desired. Serve with pita or crackers.
- Enjoy within 4-5 days when refrigerated and stored in the refrigerator.
