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Pdf1 ½ cups jarred roasted red peppers, rinsed and patted dry
1 cup walnuts, toasted
¼ cup plain wheat crackers, crumbled
3 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
Lemon juice, as needed
1 tablespoon minced fresh parsley (optional)
Pulse all ingredients except parsley in food processor until
smooth, about 10 pulses. Transfer to serving bowl, cover,
and refrigerate for 15 minutes. (Dip can be refrigerated for
up to 24 hours; bring to room temperature before serving.)
Season with lemon juice, salt, and cayenne to taste and
sprinkle with parsley, if using, before serving.