Roasted Red Pepper Dip

• 1 cup walnuts
• 4 roasted red bell peppers
• 1/2 cup panko bread crumbs
• 1 tsp red pepper flakes
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1/4 small onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp pomegranate molasses
• 1.5 tbsp lemon juice
• 1 tsp salt
• pepper
• 2 tbsp olive oil

1. 1. Roast the peppers by putting them under the broiler and rotating them as the skin chars and blisters. Once all sides are done remove the peppers from the oven and put them in a paper bag so they can steam and cool.
2. 2. While you wait you can toast the walnuts on medium heat for 5 to 6 min until they are fragrant. Remove from heat.
3. 3. Peel the skins off the peppers and remove the seeds.
4. 4. Combine all ingredients in a food processor and blend. Adjust seasoning.
5. I've also used a fresh chili pepper instead of pepper flakes and cayenne.

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

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-dip-51572761 (may not work)