This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
- 2 red bell peppers
- 1⁄4 cup extra-virgin olive oil
- 1 slice white bread
- 1 cup toasted walnuts
- 2 Tbsp. fresh lemon juice
- 2 1⁄2 tsp. Aleppo pepper or hot paprika
- 2 tsp. pomegranate molasses
- 1 clove garlic, chopped
- Kosher salt, to taste
- Pita bread, for serving
- Arrange an oven rack 4″ from heating element and heat oven to broil. Place peppers on an aluminum foil-lined baking sheet and broil, turning occasionally, until charred and soft, 15-20 minutes. Transfer peppers to a bowl and cover with plastic wrap; let cool. Meanwhile, heat oil in an 8″ skillet over medium-high heat until hot but not smoking. Add bread and cook, turning once, until golden brown, about 4 minutes. Transfer bread and oil to a food processor.
- Stem, seed, and peel peppers and transfer them to food processor, along with walnuts, lemon juice, Aleppo pepper, pomegranate molasses, and garlic. Season with salt and process until slightly chunky or smooth. Serve with pita bread.