This Middle Eastern spread is a hit at parties: it’s unique but not weird. And it’s so versatile because, not only is it a tasty appetizer, but a spoonful or two is delicious stirred into rice or pasta dishes, soups and stews, polenta and the like for a burst of deep flavor. I’ve had a sweeter version in one local restaurant that I didn’t care for as much, though I loved the way it was served: spread onto lettuce leaves and garnished with pomegranate seeds. I’ve also had a version similar to this one in another local restaurant, but I think mine has more flavor.

1-7 ounce jar roasted red peppers, drained
2/3 cup fine fresh or dried bread crumbs
1/3 cup walnuts, lightly toasted and chopped fine (toast at 350 degrees for 10 or so minutes)
2-4 garlic cloves, minced
1/2 teaspoon coarse sea or kosher salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses (wonderful stuff, but you can substitute a sweet dark syrup of your choice)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup oil (the original recipe called for 3/4 cup which was too much; in fact, though thicker, the spread is actually delicious with very little or no oil)

Combine all ingredients except oil, if using, in the bowl of a food processor fitted with a metal blade. Process until smooth and, with motor running, drizzle in optional oil until the mixture comes together.

Source: I cut this recipe out of a culinary magazine a few years back, but I regretfully neglected to note which one.