This recipe is adapted from New York Times Cooking. The original recipe uses scallions (3-4, chopped), which would be a great addition! I'm definitely going to make this recipe again when we get sweet peppers and scallions in the same share.
Ingredients
2sweet red peppersroasted, with skins and seeds removed
1teaspoonlemon juice
1teaspoonground cumin
1teaspoonsaltmore to taste
3teaspoonspomegranate molasses
1teaspoonred pepper flakespreferably Marash or Aleppo, more to taste
5tablespoonsolive oil
¾cupwalnutslightly toasted
4 to 6tablespoonsfresh bread crumbs
Instructions
Combine pepper, lemon juice, cumin, salt, pomegranate molasses, ½ teaspoon red pepper flakes (I started with this, since you can always add the other 1/2 teaspoon later is you want it spicier),, olive oil and the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape the spread into a bowl. Serve with pita bread, pita chips, cut veggies, or as a spread.