1 jar (14 ounces) roasted red peppers, liquid reserved
1/2 cup pita bread, torn in pieces
2 cups walnuts, toasted
1/4 cup lemon juice
1/4 cup tomato paste
2 tablespoons Aleppo pepper
2 tablespoons sumac
2 tablespoons harissa paste
1 tablespoon pomegranate molasses
2 teaspoons ground cumin
1/4 cup olive oil
Kosher salt and pepper, to taste
Soak pita in 1 cup liquid from roasted red peppers until soft, about 2 to 3 minutes. Remove softened pita, set aside, and discard excess liquid.
Place all ingredients, including softened pita, into 64-ounce Precision Processor in the order listed.
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