Ingredients

• 2 (12 oz) jars of roasted red peppers
• 8 oz (1½ cups) of roasted walnuts
• 3 tablespoons lemon juice
• ¼ cup olive oil
• 3 cloves of garlic, smashed
• 2 teaspoons Italian sea salt
• 1 tablespoons Aleppo pepper
• 3-1/2 tablespoons pomegranate molasses
• 1 toasted pita, broken into small pieces

Instructions

1. Put the toasted nuts in a food processor or blender, and pulse until they are broken down into small pieces.
2. Add the rest of the ingredients and puree until smooth. Taste for seasoning - you might want to add more salt, lemon juice or pomegranate molasses.
3. You can then transfer to a serving bowl or put in a container for the fridge. It will keep about a week.