1 16oz jar roasted red peppers
1 cup walnuts
1/2 cup panko breadcrumbs
1 large garlic clove
3 tbsp olive oil
2 tbsp pomegranate molasses
1/2 tbsp lemon juice
1/4 tbsp chipotle powder
1/2 tsp hungarian paprika powder #2 (spicy)
1 tsp cumin
1 tsp kosher salt

Drain the jarred peppers, but do not rinse. Pat dry with a clean towel to remove as much moisture as possible. Tear them into pieces with your hands.

Toast 1 cups of walnuts for 3 minutes or until fragrant. Stir occasionally. Add the panko and toast another three minutes, stirring frequently to prevent burning. In the food processor, add the walnut mixture and puree until everything is broken down into fine crumbs.

Add the drained roasted red peppers, olive oil, pomegranate molasses, lemon juice, powders and salt. Puree until desired consistency. Taste. Delicious with the incredibly quick breads.