- 3/4 cup walnuts, chopped
- 1/2 cup scallions, chopped
- 1 red bell pepper, large, freshly roasted
- 2 teaspoons pomegranate molasses
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper flakes
- To roast red bell pepper, char it on all sides directly over the flame of a gas stove. You can also roast it at 400°F until it has blistered all over. Once cooled, peel off the skin, remove the stem and seeds, and then chop.
- Add roasted red pepper, scallions, 2 tablespoons of pomegranate molasses, lemon juice, cumin, and 1/2 teaspoon of Aleppo pepper flakes to a food processor and blend until smooth.
- Stir in chopped walnuts.
- Remove from food processor. Transfer into a bowl and serve with crudites.
Note: Aleppo pepper can be found in Middle Eastern markets or food co-ops and grocery stores offering a wide selection of spices. You can substitute it with Marash pepper (smokier with a little more heat) or Antebi pepper (fruitier and milder). You may also use a mixture of equal parts of dried crushed chili flakes and sweet paprika.