Roasted Red Bell Pepper Sauce

An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker. Also a great dip for crab cakes

Serving Size: 6

Pomegranate Molasses can be found at Middle Eastern markets. You can omit it if you like, the flavor will be good, just not as rounded.

Ingredients

1 cup walnuts -- toasted
1 slice Italian bread -- torn into pieces
1 cup red peppers -- roasted
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon tomato paste
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
1/2 teaspoon sugar -- optional
pita bread -- sliced into wedges

Instructions

Place all ingredients into a food processor or blender and puree into a

smooth paste, stopping occasionally to scrape down the sides. Refrigerate

if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.