Roasted Red Pepper and Walnut Dip


4 bell peppers

2 teaspoons extra-virgin olive oil

½ cup walnuts

8 crackers

1 teaspoon crushed garlic

2 tablespoons lemon juice

1 tablespoon pomegranate molasses

2 teaspoons salt

1 teaspoon ground cumin

¼ teaspoon red pepper flakes

¼ cup extra-virgin olive oil

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