From Geoff Last

2014 Nov/Dec


  • 2 large red peppers, roasted, seeded and peeled (or use jarred roasted peppers)
  • 2/3 c. fresh or panko bread crumbs
  • 1/3 c. walnuts, lightly toasted and chopped fine
  • 1 T. fresh lemon juice
  • 1 t. ground cumin
  • 2 t. pomegranate molasses (available at specialty food stores and Middle Eastern markets)
  • 1/2 t. smoked paprika
  • 1/2 t. chili powder
  • 2 garlic cloves, minced
  • 1 t. salt
  • 1/2 c. olive oil


Put all the ingredients, except the oil, in a food processor and purée for about 30 seconds. Add the oil in a stream with the motor running until it’s well incorporated. Transfer the mixture to a serving bowl and serve with pita wedges, crackers or raw vegetables, such as celery. Makes about 2 cups, serves 6 as an appetizer.