Muhammara (Roasted Red Pepper and Walnut Dip)

2 red bell peppers
1 tablespoon Aleppo pepper (or paprika)
1 cup walnuts, toasted
1/2 cup breadcrumbs or panko (Japanese breadcrumbs), toasted
2 tablespoons pomegranate molasses (or pomegranate juice and a tablespoon of sugar)
2 garlic cloves
2 tablespoons lemon juice
1/2 teaspoon cumin
1 teaspoon salt
4 tablespoons olive oil

Blend together in a food processor to make a paste. Eat with vegetable sticks, bread or as a condiment.