| 2 | Large sweet red peppers (Note: if you don't have fresh red peppers, use good-quality roasted red peppers in a jar, rinsed - spread them out to judge the equivalent of two peppers.) |
| 1 t. | Water |
| 2/3 cup | Walnuts (preferably lightly toasted) (can use pecans or even hazelnuts) |
| 1 t. | Crushed garlic |
| 2/3 c | Stale or toasted breadcrumbs (preferably Frensh-style or sourdough, but can use a light wholewheat) |
| 1/4 c | Extra-virgin olive oil |
| 1 1/2 tsp. | Ground cumin |
| 1/2 tsp. | Red pepper flakes |
| 2 tsp. | Pomegranate molasses (see Cook's Notes) |
| 2 t. | Fresh lemon juice |
| 1/2 tsp. | Salt |
Roast the peppers until charred all over. (I just put them on a cookie sheet right under the broiler [top rack] and turn them as each side gets charred.)
Place them in a paper bag for 10 minutes. Peel, stem and seed them, then chop coarsely.
Place everything in the food processor and process until quite smooth. Taste for salt.
Let stand several hours before serving. If chilled, bring to room temperature before serving.
Serve with flatbread or sesame crackers, etc..
Pomegranate molasses (known as nasrahab in Georgian and dibs rumman in Arabic) is an essential Middle Eastern ingredient. It has a wonderful flavor and heady aroma, and keeps in the refrigerator after opening almost indefinitely.
The uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans and other savory dishes, and gives an astringent edge to salads and vegetables. It is delicious in glazes and marinades and it can even be diluted and used for sharp drinks and tart sorbets.
This should not be confused with grenadine syrup, which is made from the same base but has other flavorings added.