Spicy Roasted Red Pepper and Walnut Dip

Roast walnuts on a rimmed baking sheet at 350ºF for about 5 minutes until nuts start to turn light brown and smell toasty. Place ½ cup walnuts in the bowl of a food processor. Pulse until a coarse meal is formed.

Remove the roasted red peppers and garlic clove from the jar and add to the food processor along with chickpeas, lemon juice, seasonings and pomegranate molasses. Blend to a smooth puree. You can add more chickpeas if you want to create a thicker dip.

Transfer the dip to a small bowl and pour a bit of reserved oil from the red pepper jar on top for a thin coat to preserve the dip.

Before serving, crush some of the extra walnut pieces, chopped parsley and some lemon zest to garnish the top. Alternatively, you can spread this on top of the crostini toasts for a handheld appetizer.