This delicious Lebanese red pepper and walnut dip is similar to the Spanish romesco.
3 red bell peppers, grilled or broiled until blackened
1 cup walnuts, coarsely chopped
1 tbsp. pomegranate syrup/molasses
3 cloves garlic
2 tbsp. lemon juice
2 tsp. Aleppo pepper flakes
1 tsp. salt
Place whole red peppers over a grill, or broil until blackened on all sides.
Place peppers in a paper bag and close, let cool. Peel to remove all the blackened skins.
Cut in half and remove seeds
Put pepper and all remaining ingredients into food processor. Process until well blended
Taste and adjust seasonings as needed. Add more bread crumbs if mixture is too thin.
Serve with pita bread or crackers.