Red Pepper Dip With Walnuts And Pomegranate (Muhammara)

• 2 1/2 pounds red bell peppers
• 1 small hot chili, like Fresno or hot Hungarian
• 1 1/2 cups walnuts, coarsely ground
• 1/2 cup crumbled wheat crackers
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons pomegranate molasses, more to taste (see note)
• 1/2 teaspoon ground cumin, more for garnish
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons olive oil, more for garnish
• 8 pita breads

1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes.
2. Place in a covered bowl to steam for 10 minutes.
3. Rub off skins; slit peppers open and remove stems, membranes and seeds.
4. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
5. In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth.
6. Add bell peppers and process until pureed and creamy.
7. With machine on, add olive oil in a thin stream.
8. Add chili to taste.
9. If paste is too thick, thin with 1 to 2 tablespoons water.
10. Refrigerate overnight.
11. To serve, let dip come to room temperature and sprinkle with cumin and olive oil.
12. Toast pitas in a 350-degree oven, and cut into triangles.
13. Serve with dip.

red bell peppers, hot chili, walnuts, crumbled wheat crackers, freshly squeezed lemon juice, pomegranate molasses, ground cumin, salt, sugar, olive oil

Taken from cooking.nytimes.com/recipes/8074 (may not work)