This classic Syrian/Turkish spread also makes a nice alternative to pesto in a pasta.
2 red peppers, roasted and peeled
2 slices rustic bread, lightly toasted and torn in pieces
2 small cloves of garlic
1/2 cup walnuts, toasted
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon pomegranate molasses*
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1/2 teaspoon salt
Place the roasted peppers bread, garlic and walnuts in a food processor and process for about a minute. Add the remaining ingredients and process until relatively smooth. Taste and season with additional salt and lemon juice if needed. Makes about 2 cups.





