This spread is a tasty Turkish mash-up of super-foods including roasted red peppers, walnuts, pomegranate molasses, cumin, and Aleppo pepper. It's a cinch to make in the food processor. Serve it as a dip with warm pita, or use it as a spread on grilled meats or veggies.
Recipe by Linda Carucci, author of Cooking School Secrets for Real World Cooks, second edition.
Makes about 1 cup
1 slice Italian or French bread (optional)
1 cup walnuts, toasted
1 cup roasted red bell pepper strips, homemade or jarred (rinse first, if using jarred)
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon tomato paste, preferably from a tube
1 teaspoon ground cumin, toasted
1 teaspoon kosher salt
1/2 to 1 teaspoon coarsely ground Aleppo pepper
1/2 teaspoon Hungarian Paprika
About 1 teaspoon sugar, optional
If using, tear the bread into pieces, place in a food processor, and process into crumbs. Add the walnuts, roasted peppers, olive oil, pomegranate molasses, tomato paste, cumin, kosher salt, and 1/2 teaspoon of the Aleppo pepper and process until smooth, scraping the sides occasionally. Taste and bring the flavors into balance by adding more salt, Aleppo pepper, pomegranate molasses, and/or sugar, as necessary to achieve a bright and vibrant flavor. Transfer to a bowl and let stand for 20 minutes for the flavors to meld. Taste again before serving and adjust the seasoning, if necessary.