Muhammara dip

Ingredients:

1 tablespoon crushed red pepper 
flakes or 1 small red chile pepper
1/2 teaspoon ground cumin

3/4 cup walnuts, toasted

1/4 cup whole-grain bread crumbs

1/4 cup extra-virgin olive oil
, plus more to serve
2 tablespoons pomegranate molasses

1/4 cup tomato paste

2 to 3 roasted red peppers
 (or to roast yourself, just place in oven with aluminum foil at 450 and then peel and take off stems)
1/2 to 1 cup warm water
 (if you roast the peppers yourself, don't add this - just use the juice from the peppers)
1/2 teaspoon fine-grain sea salt

to serve: torn basil

Recipe (from 101 Cookbooks):

Using a hand blender or a conventional blender, puree the chile flakes, cumin, most of the 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 you¹re going to use it for dipping, you might want to leave it a touch thicker. Stir in the salt and adjust the seasonings if needed. Serve topped with torn basil, the remaining walnuts, and a thick thread of olive oil.