Smoky Roasted Red Pepper Dip

Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, until fragrant and lightly browned. Let cool.

Add the toasted walnuts, roasted red peppers, breadcrumbs, pomegranate molasses, olive oil, lemon juice, garlic, cumin, Aleppo pepper, paprika, and salt to a food processor.

Pulse until the mixture forms a rough, spreadable paste. Do not over-process — you want some texture from the walnuts.

Taste and adjust seasoning. Add more salt, lemon juice, or pomegranate molasses to your preference.

Transfer to a serving bowl. Drizzle with olive oil and garnish with pomegranate seeds if using.

Serve with warm pita bread, crackers, or crudites.