Hot And Sweet Red Pepper Dip With Walnuts And Pomegranates

By Saveur
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2 1/2 lbs. red bell peppers

1–2 small hot chiles, such as fresno or hot Hungarian,

or substitute Turkish red pepper paste to taste

1 1/2 cup walnuts, coarsely ground (about 6 oz.)

1/2 cup crackers, crumbled

2 tbsp. pomegranate molasses or more to taste

1 tbsp. fresh lemon juice

1/2 tsp. ground cumin

3/4 tsp. salt

2 tbsp. olive oil

2 tsp. toasted pine nuts or chopped, peeled, and unsalted

15 Simple Starters

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