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By Executive Chef
Chop the peppers finely and mix them with the bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt.
Add the oil.
Serve with the pita triangles.
1 cup roasted red peppers
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment