Roasted Red Pepper and Walnut Dip with Pita Chips

Preheat the oven to 425°F (220°C).

Cut the 3 red bell peppers in half, remove the stems, seeds, and membranes. Place them cut-side down on a baking sheet lined with parchment paper.

Roast the peppers for 20-25 minutes until the skins are charred and blistered.

While the peppers are roasting, spread 1 cup of walnuts on another baking sheet and toast in the same oven for 8-10 minutes until fragrant, being careful not to burn them.

Cut the 3 pita rounds into 8 triangles each. Brush both sides lightly with 2 tablespoons of olive oil and sprinkle with a pinch of salt.

Arrange the pita triangles on a baking sheet in a single layer and bake for 8-10 minutes until golden and crisp, flipping halfway through.

Remove the roasted peppers from the oven and immediately place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skins.

Peel the skins off the peppers and discard. The skins should slip off easily after steaming.

In a food processor, combine the peeled roasted peppers, toasted walnuts, 3 garlic cloves, 2 tablespoons of lemon juice, 1 tablespoon of pomegranate molasses, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of red pepper flakes, and 3/4 teaspoon of salt.

Process until smooth, then with the motor running, slowly drizzle in the remaining 2 tablespoons of olive oil until well incorporated.

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, let the dip come to room temperature. Garnish with 2 tablespoons of chopped fresh parsley and a drizzle of olive oil if desired.

Serve with the homemade pita chips.