Traditional Muhammara (Syrian Hot Pepper Dip)

• 2 sweet bell peppers, seeded and quartered
• 3 slices whole wheat bread, crusts removed
• 3/4 cup toasted walnuts, chopped
• 2 tablespoons lemon juice
• 2 tablespoons Aleppo pepper
• 2 teaspoons pomegranate molasses
• 1 clove garlic, minced
• 1 teaspoon cumin seeds, coarsely ground
• salt to taste
• 1/2 cup olive oil
• 1 pinch sumac powder

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. Place the bell peppers with cut sides down onto the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
3. Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
4. Transfer peppers to a bowl and tightly seal with plastic wrap. Set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. Mash the peeled peppers with a fork.
5. Combine mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.

sweet bell peppers, whole wheat bread, walnuts, lemon juice, pepper, pomegranate molasses, clove garlic, cumin seeds, salt, olive oil, sumac powder

Taken from www.allrecipes.com/recipe/220985/traditional-muhammara-syrian-hot-pepper-dip/ (may not work)