- 2 large sweet red peppers (12 ounces)
- 1 tablespoon water
- 2/3 cup lightly toasted California walnuts
- 1 tablespoon crushed garlic
- 2/3 cup toasted sourdough bread crumbs
- 1 or 2 red jalapenos, seeded and minced
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons coarsely ground cumin seeds
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon pomegranate syrup
- 2 tablespoons lemon juice
- Roast peppers over a grill or gas flame, turning frequently until charred all over. Seal 10 minutes in a plastic bag, peel, seed, and chop. In a food processor, mix chopped peppers with 1 tablespoon of water. Process to a moist paste. Set aside.
- Pound walnuts with garlic in a mortar. Stir in bread crumbs and jalapenos. Continue pounding until all ingredients are blended. Mix in the pureed peppers. Gradually mix in the olive oil and season with cumin, red pepper flakes, pomegranate syrup, and lemon juice (use additional lemon juice if pomegranate syrup is unavailable).
- Taste and adjust with salt and lemon juice. Let stand several hours or overnight for flavors to blend and mature. Serve with croutons or on flatbread wedges or crackers.
About 1 ¾ cups, serves 12 (2 tbsp each)