Red Pepper and Walnut Dip with Fennel Spears

• 3 medium red bell peppers
• 3/4 cup walnuts (3 ounces)
• 1/4 cup crushed whole-wheat crackers
• 1 tablespoon pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1 tablespoon chopped parsley
• Fennel bulbs, cored and cut in wedges

1. Light a grill.
2. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over.
3. Transfer the charred peppers to a bowl and let them cool completely.
4. Peel the peppers and discard the skins, seeds and cores.
5. Coarsely chop the peppers.
6. In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth.
7. With the machine on, add the 1 tablespoon of olive oil and process until creamy.
8. Season with salt and pepper and transfer to a bowl.
9. Drizzle with olive oil and garnish with the parsley.
10. Serve the dip with the fennel wedges.

red bell peppers, walnuts, crackers, pomegranate molasses, lemon juice, ground cumin, pepper, extravirgin olive oil, salt, parsley, fennel bulbs

Taken from www.foodandwine.com/recipes/red-pepper-and-walnut-dip-with-fennel-spears (may not work)