1 red bell pepper, seeded and cut into strips

1/3 cup (75 ml) olive oil

1/2 cup (125 ml) walnuts

2 tbsp (30 ml) pomegranate molasses

1 tbsp (15 ml) lemon juice

1 tbsp (15 ml) paprika

1 tsp (5 ml) Espelette pepper or Aleppo pepper

1/4 tsp (1 ml) ground cumin

1/4 cup (60 ml) grated dry white bread, or coarsely ground

Salt and pepper

With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.

On the prepared sheet, toss the bell pepper with 1 tbsp (15 ml) of the oil. Season with salt and pepper.

Bake for about 20 minutes or until the bell pepper is tender and begins to brown, stirring halfway through cooking. Let cool.

In a food processor, coarsely purée the bell pepper and walnuts. Add the remaining oil (1/4 cup / 60 ml), pomegranate molasses, lemon juice and spices. Pulse a few seconds at a time to keep a coarse texture. In a bowl, combine the pepper mixture with the dry bread. Adjust the seasoning. Serve as a dip for raw vegetables and pita bread.

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