Middle East Muhammara

• 1 cup walnuts, toasted and divided
• 1 1/2 cups roasted red peppers, roughly chopped
• 1/2 cup breadcrumbs
• 1/3 cup extra virgin olive oil, divided
• 2 garlic cloves, pressed
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1 teaspoon ground aleppo pepper
• 1/2 teaspoon sea salt
• 1 teaspoon parsley, chopped (for garnish)

1. In a medium skillet over medium heat, throw in walnuts and saute until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
2. Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn't take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
3. Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
4. When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about 1/2 tablespoons oil if desired. Yield 2 cups.

walnuts, red peppers, breadcrumbs, extra virgin olive oil, garlic, tomato paste, lemon juice, pomegranate molasses, ground cumin, hot paprika, ground aleppo pepper, salt, parsley

Taken from www.food.com/recipe/middle-east-muhammara-538913 (may not work)