Muhammara - cooking recipe

Ingredients

1 (7 ounce) jar roasted red peppers, drained
2/3 cup fine fresh breadcrumb
1/3 cup walnuts, toasted lightly and chopped fine
2 -4 garlic cloves, minced and mashed to a paste with
1/2 teaspoon salt
1 tablespoon fresh lemon juice (to taste)
2 teaspoons pomegranate molasses (see notes below) or 2 teaspoons grenadine
1 teaspoon ground cumin
1/2 teaspoon hot red pepper flakes
3/4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
toasted pita bread, triangles as an accompaniment

Preparation

To make Pomegranate Molasses:
Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
Recipe Directions:
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
Serve at room temperature with the pita triangles.