Ingredients
- 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
- 1/2 cup walnuts
- 3 tablespoons unseasoned bread crumbs
- 1 tablespoon lemon juice
- 1 (16-ounce) jar roasted red peppers, drained
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin, plus more for garnish
- 1 tablespoon olive oil, plus 1 teaspoon for garnish
- Salt
- Pita Toasts, for serving
Directions
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
Serve with pita toasts.
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By lizaloo71
on May 29, 2011
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One of my favorite go-to dips! Very easy and different- serve with pita chips & veggies- People alwways ask me for the recipe.....Even better the 2nd day!
By susbadge
mystic, CT
on December 05, 2010
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Delicious and healthy! Couldn't find the pomegranate molasses, but reducing the juice was easy.
By cwilson284
Portland, OR
on April 10, 2010
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This is one of the strangest dips I've ever made, but I mean that in a good way.
I added an additional 1 tsp of cumin, two cloves of garlic, and about 2 tbsp of fresh lemon juice, plus one more tbsp of olive oil to give the dip a slightly better consistency. Our friends just had to know what the strange flavor was, so I let them taste the pomegranate molasses that I found in the ethnic foods section of the upscale grocery in our neighborhood.
I will absolutely make this again!
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