1large jar (12-16 oz.) roasted red peppers, drained (reserve liquid)
1/2 cups bread crumbs
2/3 cups toasted and chopped walnuts
2 tablespoons fresh lemon juice
1 tablespoons (or more) pomegranate molasses
1/2 teaspoons salt (or to taste)
1 teaspoons cumin
1 teaspoons (or more) Aleppo pepper flakes, to taste
In a food processor or blender, pulse all the ingredients to combine. The consistency should be thick and chunky but slightly wet.
Add a bit of the reserved pepper liquid to thin, or more walnuts or bread to thicken if necessary. The dip should be tangy, sweet, salty and slightly spicy. Adjust spices to taste. Garnish with additional Aleppo pepper flakes, and serve with pita.