Ingredients

• 2 cups walnuts, toasted
• 1 red bell pepper, roasted
• 2 tablespoons breadcrumbs
• 2 tablespoons pomegranate molasses
• 1 tablespoon garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt, to taste
• 1/4 cup olive oil
• Fresh parsley, for garnish

Instructions

1. Place the toasted walnuts in a food processor and pulse until finely chopped.
2. Add the roasted red bell pepper, breadcrumbs, pomegranate molasses, minced garlic, cumin, chili flakes, and salt to the food processor.
3. Blend the mixture until it forms a smooth paste, scraping down the sides as needed.
4. While the processor is running, slowly add the olive oil until fully combined and smooth.
5. Taste and adjust the seasoning as needed.
6. Transfer the dip to a serving bowl, garnish with fresh parsley, and serve with pita bread or fresh vegetables.