1/2cupchopped walnuts(toast for a few minutes if you have time)
1tbspchopped poblano pepper
In a small food processor, combine the garlic and salt. Pulse until finely chopped.
Drain the jar of roasted red peppers. Add to the food processor and blend until it resembles a puree.
Add the molasses, cumin, and lemon – if you are using cayenne, now is the time to add it! Blend again.
Add the walnuts and panko. Blend until you have a thick paste. Enjoy chilled with pita or tortilla chips. [NB: if you are going to toast the walnuts, then place them in a saucepan over medium heat and toss lightly for a few minutes until you start to smell the nuttiness.]