2 ½ pounds red sweet peppers (4 large)
1 to 2 small hot chilies
1 ½ cups ground walnuts (about 6 oz.)
½ cup wheat crackers, crumbled
1 tablespoon lemon juice
2 tablespoons pomegranate syrup
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon sugar
2 tablespoons olive oil
Roast the peppers and chilies until blackened and blistered. Place them in a covered bowl to steam for 10 minutes. Rub off the skins, and slice peppers to remove seeds and membranes. Spread the skins on a paper towel to drain.
Grind the walnuts, crackers, and remaining ingredients, except the olive oil, in a food processor until smooth. Add sweet peppers, and process until creamy. Keep the machine on, while adding olive oil slowly. Add chilies to taste. Add a little water if the paste is too thick. Refrigerate overnight.
Makes 3 cups.