4onions (green)white and some of the green parts, cut into chunks
2clovesgarlicpeeled and coarsely chopped
2tbsplemon juice (fresh)
1tbspchile peppersred finger chile, sliced
1/4tspcayenne pepperor 2 tsp Aleppo pepper
1tspsea salt(omit or reduce for low-sodium diets)
1/4cupolive oil (extra virgin)
To roast peppers: Brush peppers lightly with oil and place them directly on a hot grill on a preheated barbecue, or arrange them on a baking sheet and place under a preheated broiler. Grill or broil, turning 2 or 3 times, until the skin on all sides is blackened, about 20 minutes. Transfer to a heatproof bowl. Cover with a plate and let stand until cool. Using a sharp knife, lift off the skin, reserving any accumulated juices. Discard skin, stems and seeds.
Peel, seed and cut roasted red peppers into quarters.
In food processor fitted with the metal blade, combine roasted red peppers, walnuts, pine nuts, green onions, garlic, lemon juice, pomegranate molasses, finger chile, Aleppo pepper, cumin and salt. Pulse until finely chopped, about 15 times, stopping and scraping down the side of the bowl as necessary.
Add olive oil and pulse until blended and desired consistency is achieved, about 6 times. (You want some texture to remain from the walnuts.)
Transfer to a small serving bowl. Serve immediately or cover and refrigerate for up to 3 days. If refrigerated, before serving, let stand at room temperature to allow the flavors to bloom, about 20 minutes.