It's a roasted red pepper, toasted walnut, pomegranate, and garlic dip. And you will love it.
I first tried it at one of my favorite Brooklyn restaurants, Tanoreen. (Rawia Bishara, the owner and chef at Tanoreen, actually has a new cookbook coming out on Feb. 8th. Can't wait to see if she has a recipe for this dish). There are a bunch of different recipes, but you can't trust any that don't have enough garlic or pomegranate molasses--an ingredient that may be hard to find, but is absolutely essential and makes the dish. I've often wondered if you can make a substitute by creating a simple syrup with pomegranate juice, but I haven't tried it yet. This is one I adapted from an Epicurious recipe.
7-ounce jar roasted red peppers, drained
2/3 cup bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon or lime juice, or to taste
2 teaspoons pomegranate molasses (or more)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
Serve with warm toasted pita triangles and vegetables.