This Lebanese dip is also delicious for grilled poultry or fish
Ingredients
- 2 red bell peppers
- 1 to 2 chipotles, rinsed of any sauce clinging, stemmed, seeded
- 1 1/3 cup walnuts
- 1/4 small onion
- 2/3 cup toasted breadcrumbs or toasted panko
- 3 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon pomegranate molasses
- 3 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- coarse salt and pepper
- pita wedges, for serving
Instructions
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