Turn Jarred Roasted Red Peppers Into a Super-Tasty Dip in Minutes!

Step 1

In a small skillet over medium, toast the cumin, stirring until fragrant, about 30 seconds

Step 2

Remove from the heat and set aside

Step 3

In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds

Step 4

Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes and 1 teaspoon each salt and black pepper

Step 5

Process until smooth, about 45 seconds, scraping the bowl as needed

Step 6

Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds

Step 7

With the machine running, drizzle in the oil

Step 8

Taste and season with salt and pepper, then transfer to a serving bowl

Step 9

Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley