A vibrant Levantine dip marrying smoky roasted red peppers and toasted walnuts with the sweet-tart lift of pomegranate molasses, warm cumin, and a gentle heat of chili. Crowned with parsley and jeweled pomegranate seeds, it’s nutty, tangy, and irresistibly silky.
If making your own roasted peppers: Preheat oven to 450°F.
Place whole peppers on a baking sheet and roast for 30 minutes, until softened and charred in spots.
Transfer the hot peppers to a container with a lid and let them steam (“sweat”) for 20–30 minutes, until cool enough to handle. Peel and remove the seeds.
If making your own bread crumbs, pulse 1 slice of stale bread in a food processor into fine crumbs.
Add walnuts to the food processor and process.
Add the remaining ingredients (except the garnishes) and process until combined to your desired texture.
Refrigerate for 30 minutes (or overnight) to allow the flavors to meld.
Garnish with parsley and pomegranate seeds before serving.
Serve with tortilla chips, veggie sticks, pita bread, or seeded crackers.