INGREDIENTS
•
1 (12 ounce) jar roasted sweet red peppers, drained
•
2 garlic cloves, sliced thinly
•
1 tablespoon extra virgin olive oil
•
1 cup walnuts
•
1/3 cup panko breadcrumbs (Japanese breadcrumbs)
•
2 teaspoons pomegranate molasses
•
1 teaspoon ground cumin
•
1/4 teaspoon cayenne pepper