Mediterranean Roasted Red Pepper & Walnut Dip With Pomegranate Molasses

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Fine Cooking


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1/2 tsp. kosher salt; more as needed

1/2 tsp. granulated sugar

1 Tbs. pomegranate molasses (available online at ); more as needed

1 Tbs. fresh lemon juice; more as needed

2 small mildly hot red chiles (such as Fresno or red jalapeño), roasted, peeled, and seeded

3/4 cup walnuts, lightly toasted

1 Tbs. pine nuts, toasted (optional)

1/2 tsp. ground cumin (preferably from freshly toasted and ground cumin seed); more for garnish

1 Tbs. extra-virgin olive oil; more for garnish

1/4 cup crumbled stone-ground wheat crackers, such as Nabisco Wheatsworth

2 large red bell peppers (about 1-1/4 lb.), roasted, peeled, and seeded

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