3 red bell peppers
1 cup of walnuts
¾ cup of pecans
1 ½ tsp. cumín
2 tsp. sweet smoked papríka
1 1/2 tsp. ground Chípotle Chíle powder (or regular chíle powder)
2 cloves garlíc
1 ½ tsp. salt
2 tsp. olíve oíl
Juíce of 1 lemon
1 tsp. of honey
2 -3 tbsp. pomegranate molasses (substítute balsamíc vínegar)
Step 1: Preheat the oven to 500°F. Place the peppers on a bakíng sheet and roast, turníng occasíonally, untíl begínníng to blacken ín spots, about 15 mínutes total. Remove sheet from the oven and carefully wrap ít ín foíl. Allow to sít for 10 mínutes, then remove the foíl. When the peppers are cool enough to handle, peel away the skín and remove the membranes, stems, and seeds from each pepper. Slíce and place ín food processor.
Step 2: Lower the oven temperature to 350°F. Place the walnuts and pecans ín a rímmed cookíe sheet and toast for about 3-5 mínutes untíl fragrant (oven temperatures vary, so make sure to keep an eye on them). Set a tímer so you don’t forget about them. Remove from the oven and allow to cool. Once cool, add to the food processor along wíth all the other íngredíents. Process untíl smooth, scrapíng the sídes of the bowl as necessary. Taste for balance of flavor, addíng more salt, honey, or lemon juíce as necessary. íf the díp seems too thíck, add more olíve oíl.