Roasted Red Pepper Dip 11 / 29 / 17 Cooking from the Pantry Save Print An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker. 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, or to taste 1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika 1/2 teaspoon sugar -- optional pita bread -- sliced into wedges 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.