Muhammara Dip

Ingredients
1-12 oz. jar roasted red bell peppers (in water)
1/2 c. raw walnuts
1/4 c. extra-virgin olive oil
1 slice bread
2 tbsp. sun dried tomatoes, softened in warm water
1 tbsp. fresh lemon juice
1 tbsp. pomegranate molasses, plus more to taste
1 tsp. fresh garlic, minced (about 1 clove)
1/2 tsp. sea salt, plus more to taste
1/2 tsp. ground cumin, plus more to taste
1/2 tsp. red pepper flakes, plus more to taste
2 tbsp. flat-leaf parsley, finely chopped to serve

Directions
Drain the bell peppers, and pat dry. Throw all ingredients except parsley into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste. Chill in fridge for a few hours or overnight to allow flavors to develop. Transfer to a bowl and stir in the parsley. Served with toasted ciabatta, pita, crackers, or crudites. The dip will keep well in a sealed container in the fridge for about 5 days.