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- 1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
- 1 cup walnuts
- 1/3 cup panko (Japanese breadcrumbs)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons pomegranate molasses or fresh lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Pita chips
Directions:View on Bon Appetit
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