This is a  Muhammara recipe, a  Levantine red pepper and walnut dip.

Ingredients
2 roasted red bell peppers
1/4 cup bread crumbs
1/2 cup walnuts
2 tablespoons extra-virgin olive oil
1½ tablespoons pomegranate molasses*
1 garlic clove
1 teaspoon fresh lemon juice, to taste
1 teaspoon Aleppo pepper, to taste
½ teaspoon ground cumin
Freshly ground black pepper, to taste

Instructions:

  1. In a food processor, combine the roasted red bell peppers, walnuts, breadcrumbs, garlic clove, and ground cumin.

  2. Add the pomegranate molasses, extra-virgin olive oil, lemon juice, and Aleppo pepper.

  3. Blend until smooth but slightly textured. Adjust seasoning with additional lemon juice, Aleppo pepper, and black pepper to taste.

  4. Transfer to a serving bowl and drizzle with olive oil.

  5. Serve with warm pita, crusty bread, or fresh vegetables.