Servings: 10 people

Ingredients:

• 3 fresh red peppers
• 2/3 cup fine fresh bread crumbs
• 1/3 cup walnuts, toasted lightly and chopped fine
• 3 garlic cloves, minced and mashed
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice
• 2 teaspoons pomegranate molasses
• 1 teaspoon ground cumin
• 1/2 teaspoon dried hot red pepper flakes
• 3/4 cup extra-virgin olive oil
• toasted pita bread triangles as an accompaniment

Preparation:

• Blacken or roast the peppers in the oven (turn them regularly). Let them cool. Remove the skin and the seeds.
• Toast the walnuts and cumin seeds in a skillet. Leave to cool.
• Mix peppers, nuts, cumin, salt, garlic, lemon juice, breadcrumbs and molasses in a food processor until the texture is smooth.
• While continuing to mix, slowly add the olive oil. Taste and adjust seasoning if necessary.
• Keep refrigerated.