Red Bell Pepper-Walnut Dip (Muhammara)

• 3/4 cup walnuts
• 3 roasted red bell peppers
• 3/4 cup fresh bread crumbs
• 1 j alapeno or other small hot chili pepper, stemmed and seeded
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon pomegranate molasses
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt
• pepper
• 2 tablespoons olive oil

1. Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
2. Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels.
3. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste.
4. Process until smooth, stopping to scrape down the sides if necessary.
5. With the machine running, slowly pour in olive oil and process until combined.
6. Taste, and adjust seasoning if necessary.
7. Serve with toasted pita bread for dipping.

walnuts, red bell peppers, bread crumbs, alapeno, onion, garlic, pomegranate molasses, lemon juice, ground cumin, salt, pepper, olive oil

Taken from cooking.nytimes.com/recipes/1013091 (may not work)