Muhammara

• 2 red bell peppers
• 1 pita bread
• 1 cup hot water
• 12 cup walnuts, toasted
• 2 garlic cloves, peeled
• 1 tablespoon balsamic vinegar
• 1 tablespoon pomegranate molasses
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 34 teaspoon cumin
• 14 teaspoon cayenne
• 1 cup pomegranate juice
• 2 tablespoons lemon juice (fresh)
• 1 tablespoon sugar

1. Place whole red peppers directly on a grill or BBQ, over med heat, turning until blackened on all sides (about 15 - 20 minutes).
2. Place them in a bowl, cover with plastic wrap and allow peppers to steam for 5 - 10 minutes then peel off the skins.
3. Remove stems, seeds, and ribs and set aside.
4. Toast pita bread over med high heat until crisp and browned on both sides, then break into pieces and place in a bowl.
5. Pour hot water over the pita and let stand until softened, about 10 minutes.
6. Transfer to sieve and drain, thoroughly pressing out all excess liquid.
7. Place walnuts and garlic in food processor, pulsing until a crumbly texture, then add peppers, pita and remaining ingredients and process until smooth.
8. Cover and refrigerate for at least 2 hours or up to 2 days and serve with pita wedges.
9. POMEGRANATE MOLASSES: combine ingredients in a small saucepan.
10. Cook and stir over low heat, just until sugar dissolves.
11. Bring to a boil and boil for about 15 minutes until mixture is reduced to about 1/3 cup.
12. Cool and refrigerate for up to a week.

red bell peppers, bread, water, walnuts, garlic, balsamic vinegar, pomegranate molasses, lemon juice, olive oil, salt, cumin, cayenne, pomegranate juice, lemon juice, sugar

Taken from www.food.com/recipe/muhammara-428297 (may not work)