Makes about 2 cups
3 red bell peppers, roasted, peeled and seeded
4 Tbs. extra-virgin olive oil
1 slice soft bread
2 cloves garlic, through the press
1 tsp. cumin seed, ground
1 cup toasted walnuts
2 Tbs. pomegranate molasses
4 Tbs. lemon juice
1 tsp. sugar
1 tsp. salt
1 tsp. red chili flakes
Puree all the ingredients to a smooth paste. Serve with Pita Crostini.
Pita Crostini | Makes 32 pieces
4 large pita
1/4 cup extra-virgin olive oil
coarse sea salt
Cut the pita into fourths, then slice them in half horizontally. Spray or lightly brush both sides with olive oil. Lightly sprinkle with salt. Bake in a preheated 350-degree oven for 6 to 10 minutes, until crisp.
(Rebecca Ets-Hokin)