Muhammara

   1 cup toasted walnuts
   2 roasted and peeled red bell peppers (16 oz. jar = 1.5 peppers)
   1/4 cup plain bread crumbs
   1/4 teaspoon Aleppo pepper (optional, leave out for Karen)
   3 cloves garlic
   2 teaspoons lemon juice (not tablespoons!)
   3 tablespoons pomegranate paste (unsweetened!)
   1 tablespoon paprika
   1 teaspoon cumin
   1/2 teaspoon salt (no salt if using jar peppers)
   1/8 teaspoon black pepper
   2 tablespoons extra virgin olive oil


   Toast walnuts in a 350°F oven for 10 minutes. 
   In a food processor, blend all ingredients until smooth with a little bit of texture
   Check seasoning
   Serve with pita