Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Ingredients

• ½ tsp. kosher salt; more as needed
• 2 large red bell peppers (about 1-¼ lb.), roasted, peeled, and seeded
• 2 small mildly hot red chiles (such as Fresno or red jalapeño), roasted, peeled, and seeded
• 1 Tbs. pomegranate molasses (available online at Kalustyans.com); more as needed
• ¼ cup crumbled stone-ground wheat crackers, such as Nabisco Wheatsworth
• 1 Tbs. pine nuts, toasted (optional)
• 1 Tbs. fresh lemon juice; more as needed
• + 4 more ingredients
• • 1 Tbs. extra-virgin olive oil; more for garnish
  • ¾ cup walnuts, lightly toasted
  • ½ tsp. ground cumin (preferably from freshly toasted and ground cumin seed); more for garnish
  • ½ tsp. granulated sugar

Finely chop the walnuts in a food processor. Blot the peppers and chiles dry with paper towels. Add the peppers, chiles, crackers, lemon juice, pomegranate molasses, cumin, salt, and sugar to the food processor. Process until mostly smooth. With the machine on, slowly pour the oil down the feed t...

View full recipe at Fine Cooking