1 12oz jar roasted red peppers with garlic
1 cup chopped Walnuts [& extra for garnish]
1/3 cup bread crumbs
2 tablespoons Extra Virgin Olive Oil
2 teaspoons pomegranate molasses
1/4 teaspoon Cumin
1/4 teaspoon smoked Paprika
1/4 teaspoon Sumac
1/2 teaspoon Cayenne
Salt & pepper to taste
Torn Parsley [for garnish]
Cook time: 10 minutes
Servings: about 2 cups
Shelf life: about 3-4 days
In a food processor, mix together all ingredients until a thick paste forms. Taste every couple of pulses to see if you need more spice, salt, pepper, or olive oil.
Garnish with chopped Walnuts & torn Parsley & serve with chopped veggies & pita crackers.