'middle eastern' roasted red pepper dip

ingredients:

7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/4 teaspoon dried hot red pepper flakes (you won't notice any heat from this so you can add more if you want a bit more heat... just so you know, the recipe originally called for ½ tsp.)
3/4 cup extra-virgin olive oil

*available at middle eastern markets or gourmet shops

directions:

in a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste, until the mixture is smooth. with the motor running ~s l o w l y~ add the oil. transfer the dip to a bowl and serve it at room temperature

serve with toasted pita chips