Recipe from The New Book of Middle Eastern Food, by the incomparable Claudia Roden. Serves 6-8.
1-1/4 cups shelled walnuts
1-1/2 to 2 Tbsp tomato paste
1 slice whole wheat bread, crust removed, lightly toasted
1/2 cup extra-virgin olive oil
2 Tbsp pomegranate molasses
1 tsp Aleppo pepper (or a pinch of mild chile pepper)
1 tsp ground cumin
2 tsp sugar
Kosher salt, to taste
Blend all ingredients to a rough (not too smooth) paste in the food processor.