In my bio it plainly says I loathe roasted red peppers. So imagine my surprise when Tiffany sent me a recipe from the New York Times with roasted red peppers as one of the first ingredients. T.B.N.T. After scanning the entire ingredient list (peppers, scallions, salt, lemon, cumin, pomegranate molasses, red pepper flakes, walnuts, bread crumbs?!?!) I thought…did she mean to send this to me?! But Tiffany knows me, knows what I like to eat and I trust her 100%. So obvi, I went straight to the international foods store to get the pomegranate molasses.
My store didn’t have pomegranate (you can order online here) so I used regular molasses and shopped for the spices at my local grocery store. The point is, you don’t need to make a special trip for this spread.
But you do need to make it. It is nutty and spicy and chunky and filling! The color is much brighter than I could convey in these photographs. It would be beautiful served at a party with vegetable crudite or pita bread. It would also be prettier served in a much lovelier dish but hey, I used what I had handy. I dipped in my favorite crackers and had to make myself slooooowly walk away from the bowl.
Give it a try, mix up the ingredients (note: I used gluten free, whole wheat panko for my breadcrumbs and jarred roasted red peppers), and enjoy!