- Toast 1 cup of whole wheat or multigrain bread cubes (torn pita pieces work too) on a skillet until they begin to crispen a bit. Put the toasted bread in a blender jar.
- In the same pan, lightly toast 2/3 cup walnut pieces. Just before taking the walnuts off the pan, add 1/2 tsp cumin seeds, heat them up just for a second, and add them to the blender jar with 2 tsp aleppo pepper flakes (note that paprika, ancho or deghi/kashmiri chilli powder are good substitutes) plus 2 cups chopped roasted red bell peppers (about 4 large bell peppers)
- Grind to a coarse paste.
- Add 1 tbsp extra virgin olive oil, 3/4 to 1 tsp hot chilli sauce (such as Sriracha or Tabasco), salt to taste, 1 tbsp concentrated tomato paste (or lemon juice) and 2 tbsp pomegranate molasses (available in ethnic markets, or substitute a combo of dark balsamic vinegar and honey)
- Stir everything together. Adjust seasonings and garnish with walnuts. Serve as a dip, or as a spread.
- Prep Time: 0 hours
- Cook Time: 0 hours