Spicy Red Pepper Dip

Spicy Red Pepper Dip
Sharon via Big Flavors of the Hot Sun cookbook

1 jar roasted red peppers
1-2  tbsp olive oil for sauting
1/2 onion (chopped)
1 garlic clove (minced)
1 tsp cumin
1 tbsp minced hot pepper (use jalapenos, thai chili pepper, habanero, whatever you have)
3 tbsp olive oil
3 tbsp molasses
1 tbsp pomegranate molasses for drizzling (regular can be substituted)
1/4 cup italian parsley (fresh italian parsley flat leaf)
2 tbsp lime juice
salt and pepper
Pita and toast points

Saute onions until softened, about 5 minutes. Add the hot peppers, cumin and garlic and cook 1-2 minutes more. In a food processor or blender, combine all the ingredients and pulse until it's blended. Adjust seasonings to taste.Chill before serving (but my guys wouldn't wait that long, they ate it warm)
For pita and toast points, brush olive oil on pita bread and/or Italian bread slices, cut into wedges and toast in the oven or a toaster oven until golden.