1tablespooncrushed chilli flakes or 1 small red chillichopped
3/4cupwalnutstoasted (you can use any nut you want, but walnuts are the most authentic)
1/4cupwhole-grain bread crumbs
1/4cupextra-virgin olive oil
2 to 3roasted red peppers
1/2 to 1cupwarm water
1/2teaspoonfine-grain sea salt
Using a hand blender or a food processor, puree the chilli flakes (or the chopped chilli), cumin, garlic, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency.
Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you’re going to use it for dipping, you might want to leave it a bit thicker.
Stir in the salt and adjust the seasonings if needed.