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Red Pepper Dip with Walnut and Pomegranate 

Makes 4 cups

Red Pepper Dip with Walnuts & Pomegranate
This dip is a delicious combination of flavors - nutty, slightly spicy, sweet and sour. The wonderful color compliments a meze platter. It seems a close cousin to the Hamime salad made by our family.
2 1/2 pounds red bell peppers
1 small red hot Fresno chile pepper, or substitute 1 Tablespoon red pepper paste or more to taste
2 cups walnuts, coarsely ground
2/3 cups toasted pita bread crumbs (1 1/2 loaves)
1 small clove garlic, crushed with salt
2 Tablespoons pomegranate molasses
1 Tablespoon fresh lemon juice
3/4 teaspoon kamoon
3/4 teaspoon salt
1/2 teaspoon sugar
1 cup olive oil
2 teaspoons toasted pine nuts or pistachios or
  black olives, chopped
pinch kamoon
  olive oil

  1. Roast bell peppers and chiles either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes.
  2. Place in a covered bowl to steam 10 minutes (this loosens the skin).
  3. Rub off the skins, slit peppers open and remove stems, membranes and seeds. Spread bell peppers, smooth side up, on a paper towel and let drain 10 minutes.
  4. In a food processor, grind walnuts, bread crumbs, garlic, pomegranate molasses, lemon juice, kamoon, salt, and sugar until well blended.
  5. Add roasted bell peppers; process until pureed.
  6. Add chiles or pepper paste to taste. (If the paste is too thick, thin with 1 or 2 tablespoons water)
  7. With the machine on, add olive oil in a thin stream, blend until thick and smooth.
  8. Refrigerate overnight to allow the flavors to mellow.
  9. When ready to serve, transfer the dip to a serving dish. Sprinkle pine nuts or pistachios or olives and kamoon, then drizzle with olive oil.

You can substitute a 12oz jar of roasted bell peppers if you don't want to roast your own as described here, do not use the marinated ones.