Muhammara roasted red pepper spread

Everybody needs one of those pantry-ready appetizers -- a snap to fix with what's on hand. Once you've bought the pomegranate molasses and made this once, this falls into that category. Plus, it's scrumptious, whether served with pitas or crackers. And any leftovers make a great pizza sauce base or pasta sauce. So yummy.

Muhammara

Adapted from Bon Appetit, Nov. 2008

Ingredients

12 ounce-jar of roasted red peppers, drained

2 garlic cloves, chopped

1 cup chopped walnuts
1/3 cup panko

2 tablespoons olive oil

2 teaspoons pomegranate molasses

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

Method

Combine all ingredients in a food processor until it forms a coarse paste. Season to taste with salt and serve with pita or pita chips.