3 large red bell peppers
1 clove garlic, crushed
1 teaspoon cumin seeds, crushed
1 tablespoon lemon juice
2 teaspoons pomegranate molasses
11/2 cups toasted walnuts
1/3 cup bread crumbs
1 teaspoon salt
1/2 teaspoon Aleppo pepper, or to taste
3 tablespoons olive oil

Roast the red peppers on a rack over burner on a gas stove or on a grill until blackened and blistered all over, about 10 minutes. Once they are roasted remove them from rack to a paper bag and let stand until they are cool enough to handle.

Remove all charred skin from peppers, and remove stems and seeds.

Combine roasted peppers, the garlic, crushed cumin seeds, lemon juice and pomegranate molasses in a food processor and process until almost smooth. Add the walnuts and bread crumbs and process until chunky smooth.

Add the salt, Aleppo pepper and olive oil and process just until combined. Cover and refrigerate until ready to serve. It can be refrigerated for up to three days.

Served with roasted or grilled meat, such as lamb kebabs, and pita bread.

Makes 21/3 cups.

NOTE: Pomegranate molasses is available at well-stocked supermarkets and Middle Eastern markets, like Abu's Oasis Deli in Grants Pass.