4 large red bell peppers
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
3 garlic cloves, minced
2 tablespoons pomegranate molasses*
1 tablespoon robust-flavored (dark) molasses
Pinch of cayenne pepper

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer peppers to processor.

Heat 2 tablespoons olive oil in heavy medium skillet over medium heat. Add chopped onion and sauté until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.

Transfer onion mixture to processor with bell peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavors.

*A thick pomegranate syrup, available at Middle Eastern markets and at some supermarkets.
You can use any molasses for this, even foam, although Blackstrap or strong flavored types works better. Add a squirt of lemon juice to approximate the flavor.