A version of this sweet and savory dip can be found throughout many middle eastern cuisines.
Preheat oven to 375 degrees F.
Wrap head of garlic in aluminum foil and place in preheated oven for 30 minutes, or until garlic cloves are soft. Remove from oven and let cool.
Spread walnuts out on a baking sheet and toast in oven for 5-7 minutes, until browned and fragrant. Remove from baking sheet and cool.
Drain roasted red peppers and put in food processor bowl. Squeeze garlic cloves from their skins and place in food processor along with cooled walnuts, and salt. Pulse until ingredients are incorporated, but still chunky.
Pour in lemon juice, pomegranate molasses, and 1 teaspoon Aleppo pepper flakes. With the motor running, add olive oil and process until it's the consistency you want it, either smooth, or slightly chunky, your choice!
Serve in a bowl, garnished with 1/2 teaspoon Aleppo pepper flakes, alongside your favorite dippers, such as pita bread or chips, sliced veggies, or crackers.
*If you don't wish to roast garlic, just use 1-2 cloves fresh garlic instead.
**Fresh red bell peppers may also be used. Roast peppers on grill or directly over gas flame on the stove. Once blackened, place in a large bowl, and cover with a plate that fits snugly. Steam the peppers for 10-15 minutes, and when cool enough to handle, remove blackened skin. DO NOT RINSE. Remove seeds and stems and proceed with recipe.
***This is a key ingredient for this recipe, but an aged (thick) balsamic vinegar may be used as a replacement.
****If you don't have Aleppo pepper flakes on hand, substitute crushed red pepper flakes or smoked paprika. Go slowly with the amount though, as crushed red pepper can be much spicier than Aleppo pepper.