INGREDIENTS

 
2 jarred roasted red bell peppers
1/2 cup walnuts, toasted
1 clove garlic, minced
1/2 cup cubed whole grain or sourdough bread, day-old, toasted
1/4 cup Pompeian Gourmet Selection Extra Virgin Olive Oil
1 tablespoon fresh lemon juice (from 1 lemon)
1/2 teaspoon aleppo pepper, optional
Salt, to taste
Pomegranate molasses or honey, for serving

PREPARATION

  1. Add all ingredients in a small food processor and pulse until just combined. Scrape down the sides of the bowl with a spatula, then puree until smooth.
  2. Transfer to a bowl. Cover and refrigerate at least one hour before serving.

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