Ingredients

• 4 piece red bell peppers
• 150 g walnuts
• 50 g breadcrumbs
• 2 tbsp pomegranate molasses
• 1 tsp red pepper flakes
• 1 tsp cumin
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 clove garlic
• 1 tsp salt

Instructions

1. Roast the peppers

   Place whole red bell peppers directly over high heat on gas burner flames or under broiler. Rotate every 3-4 minutes for 15-20 minutes total until skin is completely charred and blackened all over. The peppers should be soft and collapsed when done. Do not remove from heat too early or the skin won't peel properly.

2. Steam and peel

   Transfer hot peppers to a bowl and cover tightly with plastic wrap. Let steam for 15 minutes until cool enough to handle. The steam will loosen the charred skin completely. Remove skin, stems, and seeds with your hands, then pat dry with paper towels. Do not rinse with water as this removes the smoky flavor.

3. Toast the walnuts

   Heat a dry pan over medium heat for 1 minute. Add walnuts and toast for 4-5 minutes, stirring frequently until fragrant and lightly golden. They should smell nutty when properly toasted. Remove from heat immediately when done. Do not let them become too dark or they will taste bitter.

4. Prepare garlic mixture

   Mince garlic cloves into very fine pieces. Heat 1 tbsp olive oil in a small pan over low heat for 30 seconds. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. The garlic should sizzle gently and smell aromatic. Do not let it brown or it will become bitter.

5. Combine dry ingredients

   In a food processor, pulse toasted walnuts, breadcrumbs, red pepper flakes, cumin, and salt for 10-15 seconds until roughly chopped. The mixture should be coarsely ground with visible walnut pieces remaining. Do not over-process into a fine powder.

6. Process the peppers

   Add roasted peppers and garlic mixture to the food processor. Pulse 8-10 times for 1-2 seconds each until peppers are roughly chopped but not pureed. The texture should be chunky with small pepper pieces visible. Do not over-process into a smooth paste.

7. Finish and season

   Add pomegranate molasses, lemon juice, and remaining 3 tbsp olive oil. Pulse 3-4 times just to combine all ingredients evenly. Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses as needed. The flavor should be balanced between sweet, tangy, and mildly spicy. Do not add liquid all at once or the mixture may become too wet.

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