- Place the red bell peppers over a gas flame and allow to char on all sides, occasionally turning with tongs, 7 to 9 minutes. If you don’t have a gas flame, place 4 to 6 inches under a broiler and allow to char, turning with tongs every couple of minutes. Place the charred peppers in a bowl and cover with plastic wrap. Allow to steam for 10 minutes, then peel the outer charred skin off of the peppers and discard.
- Roughly chop the roasted peppers, discarding the seeds and stem, and place in a food processor. Add the breadcrumbs, walnuts, garlic, red onion, salt, lemon juice, POM Wonderful 100% Pomegranate Juice, pomegranate molasses, cumin, Aleppo pepper, and olive oil, and blend until almost smooth.
- Place in a serving bowl and garnish with extra walnuts, parsley, and POM Pomegranate Arils. Drizzle with extra pomegranate molasses. Serve with sliced vegetables and pita.
- Store in an airtight container in the refrigerator for up to five days.
Tip: In place of the Aleppo pepper, you can use sweet paprika with a pinch of cayenne.