3/4 cup toasted pecans or walnuts
4 red bell peppers, roasted and peeled
1/2 cup roasted garlic
1 tablespoon Aleppo chili pepper
2 tablespoons ground cumin
1 tablespoon chicken seasoning blend (I used nutritional yeast in place) or 2 teaspoons kosher salt
1 teaspoon white pepper
1/4 cup pomegranate molasses (I used balsamic glaze)
1/2 cup extra virgin olive oil (I used 1/4 cup)
1 cup unseasoned breadcrumbs
In a food processor, pulse the nuts until they are well chopped.
Add the remaining ingredients and pulse until smooth. Taste and adjust seasonings, as needed.
Serve with pita bread or flat bread for dipping and scooping.