Red Pepper and Walnut Dip

In a small bowl, combine the lemon juice and vinegar together.

Add the bread cubes and allow bread to soak up the liquid while the peppers cook.

In a large skillet, heat 1 tbsp of olive oil and add the bell peppers, water, garlic, Chile and season with salt. Cover and cook over low heat, stirring occasionally, until everything is tender, about 10 minutes.

Remove lid and allow everything to cook until all the liquid has evaporated, about 1 minute.

Remove the dried Chile and set pepper mixture aside to cool slightly.

In a food processor, chop the walnuts until finely ground.

Add the soaked bread and continue to pulse.

Finally add in the pepper mixture and pulse to blend and form a coarse paste.

Add additional olive oil, 1 tbsp at a time, along with pomegranate molasses and mix to blend.

Season with salt.

Transfer to a bowl and serve alongside toasted pita bread.