Inspired by the southeastern Anatolian tradition of ezme, this dip is thickened with whole-wheat bread and walnuts and made with roasted red bell peppers. Pomegranate molasses adds tang, while olive oil brings a smooth finish. Serve with vegetable sticks packed in a lunchbox or with bread.
Char the red bell peppers over a stovetop flame or in a grill pan, turning until the skins are blackened all over. While hot, place them in a bag and let them rest for 10 minutes, then remove the skins and seeds.
Soak the whole-wheat bread in a bowl of water for a few minutes, then squeeze out the excess water by hand.
Toast the walnuts in a dry skillet, turning until lightly golden. Set aside to cool.
Blend the roasted peppers, soaked bread, walnuts, pitted black olives, garlic cloves, pomegranate molasses, olive oil, red pepper flakes, and salt in a food processor until smooth.
Transfer the dip to a bowl and refrigerate for at least 10 minutes to let the flavors meld.
Let the peppers rest in a bag before peeling them; otherwise, the skins will be harder to remove and black flecks may end up in the dip. Allergen: contains wheat (gluten) and tree nuts (walnuts).
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