2 red bell peppers
1 cup walnuts, toasted
1 clove garlic, roughly chopped
juice of 1/2 lemon
1/4 cup panko bread crumbs (or substitute other bread crumbs)
1 Tbsp pomegranate molasses*
1 tsp smoked paprika
1/2 tsp red pepper flakes
sprinkle of cumin
2 Tbsp olive oil
Place a rack at the top of your oven and preheat your broiler. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers on it, skin side up.
Broil peppers until skins are charred. This will vary greatly based on your broiler. (Mine takes about 15 minutes.) Remove from oven and, using a pair of tongs, place the peppers in a large ziploc bag. Seal and set aside until peppers are cool enough to handle, 10-15 minutes.
Once peppers are slightly cooled, peel off and discard the charred black skins. It's OK if some bits of skin still cling to the pepper.
Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. You can blend for less time to leave the dip a bit chunky, or puree for longer until completely smooth.
Scrape into a serving bowl. Serve with pita or lettuce leaves or use as a spread on sandwiches, etc. Enjoy!
*You can find pomegranate molasses in Middle Eastern markets. In the grocery store, try the international aisle or next to the regular molasses.
Homemade pomegranate molasses: Reduce pure pomogranate juice with 1 tsp sugar(honey) and 1 tsp fresh lemon juice.low flame 40-80 minutes.