Pepper Walnut Spread

A Mediterranean treat.

This is an unusual dip that I serve with toasted pita bread slices. It can also be spread on a sandwich or served on toasted slices of French bread with a salad. There is an interesting contrast between the hot pepper and the sweet molasses. It’s fun to see if anyone can guess what the ingredients are once it’s assembled. Makes about 1 cup.

Ingredients

• 2 red bell peppers

• 1/4 cup extra-virgin olive oil

• 1 slice white sourdough or country style bread, cut into 1/2” bits

• 1 cup walnuts

• 2 tablespoons fresh lemon juice

• 2 1/2 teaspoons Aleppo pepper or hot paprika

• 2 teaspoons pomegranate molasses

• 1 clove garlic, chopped

• Salt, to taste

• pita bread or other bread of your choice, for serving

Instructions

Arrange 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. Wrap each pepper in a very damp paper towel or two and let them sit until cool enough to handle.

Turn oven down to 350 degrees and toast the walnuts until they are just fragrant, about 8 minutes.

Meanwhile, heat oil in an 8” skillet over medium-high heat until hot but not smoking. Cook the white bread in the oil, turning once, until golden brown, about 4 minutes. Transfer bread and oil to a food processor.

Use the damp paper towels to wipe the blackened pepper peels off. Then stem and seed the peppers. Add the pepper to your food processor along with walnuts, lemon juice, Aleppo pepper, pomegranate molasses, and garlic. Season with salt and process until slightly chunky or smooth.

Slice the pita bread into 1 1/2” wide pie-shaped slices. Place the pieces of pita bread in a single layer on a baking sheet and brush lightly with olive oil. Toast these in the oven at 375° until they are crisp. Serve with the dip.