• 1 tablespoon crushed red pepper
• chili flakes
• 1/2 tsp. ground cumin
• 3/4 cup walnuts, toasted
• 1/4 cup whole-grain bread crumbs
• 1/4 cup extra virgin olive oil
• 2 tbsp. pomegranate molasses
• 1/4 cup tomato paste
• 2 – 3 roasted red peppers
• 1/2 – 1 cup warm water
• 1/2 tsp. sea salt

Using a hand blender (preferably) or a conventional blender, puree the chile flakes, cumin, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a bit thicker. Stir in the salt and adjust the seasonings if needed.