Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Ingredients

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

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