1-Step 1: Prepping and Roasting the Peppers Start by preheating your oven to 425°F (220°C). Brush the 2 red bell peppers with 1 tablespoon of extra virgin olive oil and roast them for around 30 minutes, turning occasionally until they’re charred and soft. Once done, steam the peppers by covering them with plastic wrap, then peel, seed, and slice them for a smooth base.

2-Step 2: Blending the Ingredients Next, in a food processor, combine the roasted peppers with the remaining 3 tablespoons of olive oil, 1 roughly chopped garlic clove, 1/4 pound of shelled toasted walnuts, 2 and 1/2 tablespoons of tomato paste, 3/4 cup bread crumbs, 2 tablespoons pomegranate molasses, 1 teaspoon Aleppo pepper, 1/2 teaspoon sugar, 1 teaspoon sumac, 1/2 teaspoon salt, and 1/2 teaspoon cayenne pepper if you want extra spice. Blend everything until smooth, adjusting as needed for consistency.

3-Final Steps: Serving and Enjoying Transfer the mixture to a serving bowl, drizzle with a bit more olive oil, and garnish with walnuts and fresh parsley if desired. Serve at room temperature alongside pita bread or pita chips for the best flavor experience. For a fun twist, try pairing it with other recipes like our pasta salad to create a full meal that seniors and families will love.