- 2 large red bell peppers or 2 large roasted jarred red bell peppers
- 1 piece of sandwich bread, any kind
- 1/3 cup walnuts
- 1 large shallot, sliced
- 4–6 gloves of garlic, minced
- 1/2 tsp salt
- 1/2 cup extra-virgin olive oil
- 1/2 tsp tamarind paste or 1 tsp pomegranate molasses
- 1/2 tsp cumin
- 1 TB sriracha or 1 tsp red pepper flakes
- If using fresh peppers, brush them all over with a thin coat of olive oil and place them on a hot grill. Roast each side about 4 minutes, until they are charred and black all over. Then place them into a deep pot and cover with aluminum foil for about 15 minutes. Rub off any of the black char, then chop off the stem, and scrape out the seeds. Set aside.
- Toast the piece of bread, then cut off the crusts and place it into a food processor. Pulse a few times to create breadcrumbs. Add the roasted red pepper to the food processor and pulse again.
- Place a small pan on your stovetop and let it become very warm over medium heat, about two minutes. Place the walnuts into the pan for about 3 minutes, stirring occasionally to prevent scorching, and then transfer them to the food processor.
- Place about a teaspoon of olive oil into the same saute pan and add in the shallot slices. Saute for about a minute, then toss in the garlic for about a minute more, stirring to prevent the garlic from burning. Transfer this to the food processor, then pulse a few more times.
- Add in the rest of the ingredients, then pulse again until the desired smoothness is achieved. Serve with crackers or pita wedges. Also tastes fantastic on toast.