Roasted the red peppers till charred, peel the skins. Toast the walnuts till fragrant (350 F for 30 mins)
In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy but still lumpy. Season with salt and pepper to taste.
Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.
