This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness.  This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy.  It added some good variety to a set of dips to accompany Grilled Flatbread.

1 cup walnuts

4 roasted red bell peppers

2 Tbs. paprika

2 Tbs. pomegranate molasses

3 Tbs. olive oil

2 Tbs. lemon juice

1 tsp. kosher salt

Toast the walnuts in a 350 degree oven for 5-7 minutes, and then cool.

Combine the walnuts, peppers, paprika, and pomegranate molasses in the bowl of a food processor until the mixture is fairly smooth.  Add some olive oil, lemon juice, and salt to taste.  The amounts I used are included in the recipe above.