Muhammara

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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
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In a food processor, pulse the nuts until they are well chopped.
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Add the remaining ingredients and pulse until smooth. Taste and adjust seasonings, as needed.
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Serve with pita bread or flat bread for dipping and scooping.