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1 large sweet red pepper
1 cup chopped pecans, lightly toasted
1 tablespoon Aleppo pepper flakes or smoked paprika
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 garlic clove, chopped
1 teaspoon ground cumin
1/4 cup dry bread crumbs
1 to 2 tablespoons olive oil, divided
Place pepper on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Quarter pepper. Remove stems and seeds.
Place roasted red pepper pieces, pecans, Aleppo pepper flakes, lemon juice, pomegranate molasses, garlic and cumin in food processor or mortar with pestle. Pulse or grind until slightly pureed (not as creamy as hummus). Add bread crumbs and 1 tablespoon olive oil. Pulse or grind until blended. If desired, add remaining 1 tablespoon oil to achieve desired consistency.