Ingredients
- a 7-ounce jar roasted red peppers, drained
- 2/3 cup fine fresh bread crumbs
- 1/3 cup walnuts, toasted lightly and chopped fine
- 2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice, or to taste
- 2 teaspoons pomegranate molasses*
- 1 teaspoon ground cumin
- 1/2 teaspoon dried hot red pepper flakes
- 3/4 cup extra-virgin olive oil
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