Servings: 1-1/4 cups.
1 large sweet red pepper 1 cup chopped pecans, lightly toasted 1 tablespoon Aleppo pepper flakes or smoked paprika 1 tablespoon lemon juice 1 tablespoon pomegranate molasses 1 garlic clove, chopped 1 teaspoon ground cumin 1/4 cup dry bread crumbs 1 to 2 tablespoons olive oil, divided
