Ingredients

• Roasted bell peppers (or mild-to-medium chilli peppers such as Anaheim), about 200 gr
• One small to medium onion (any kind you like; I use red)
• 2-3 cloves garlic
• Walnuts or pecans, about 300 gr
• Olive oil, 1/4 cup or more to taste
• Pomegranate syrup or molasses, 2 tbs or more to taste
• Optional: acid (lemon or lime juice or vinegar), to taste (2 tbs suggested)
• Cumin seeds, about 2 tsp suggested
• Salt and pepper to taste
• Optional: any other herbs or spices you like

Procedure:

1. Slice the onions crosswise into round slices about 5 mm thick (like you would for a US-style hamburger). Cooks the slices, turning once with a spatula, in single layer in a very hot pan, about 4-5 minutes each side (until they develop dark brown bits and soften a bit). Add the cumin seeds to the pan for the last minute or so.
2. Combine everything in a food processor or blender and blitz to the texture of your liking. Alternatively, pass all the dry ingredients through a food grinder and then combine in a bowl, and then add the liquid ingredients and stir together. Taste and add more of anything you desire. Serve at room temperature.

Pictures