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Roasted Red Pepper Dip

Submitted by LyricFox

Ingredients

2 1/2 pounds red bell peppers (jarred works well here is you don't want to use fresh)
2 jalapenoes
1/2 cup crackers, crumbled
1 1/2 cup (6 ounces) walnuts coarsely ground
1 tablespoon lemon juice
3 tablespoons Pomegranate Molasses, sometimes more to taste
1/2 teaspoon cumin
1/2 teaspoon sugar
Salt to taste
2 teaspoons olive oil
Pita bread wedges

Directions

Preheat the grill. Roast the bell peppers (if using fresh) and jalepenoes over the grill or open flame until they are blistered, about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel.

In a blender, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar , until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the jalapenoes and salt to taste. If it is too thick, thin with a few tablespoons of water.

Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges.

Yield: about 3 cups