A favorite Middle-Eastern starter, this puree of toasted walnuts, roasted red bell pepper, cumin, allspice and crushed red pepper is drizzled with a sweet, tangy pomegranate molasses.
A favorite Middle-Eastern starter, this puree of toasted walnuts, roasted red bell pepper, cumin, allspice and crushed red pepper is drizzled with a sweet, tangy pomegranate molasses.
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Item Code:
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Instructions
Pomegranate Molasses
- Bring all ingredients to boil in small saucepan on high heat. Reduce heat to medium-low; simmer 30 to 35 minutes or until mixture is reduced to 1/4 cup and is consistency of thick syrup.
- Cool completely.
Toasted Walnut Dip
- Place all ingredients in food processor; cover. Process until dip is smooth.
- Spoon dip into serving bowl.
Service
- Drizzle Toasted Walnut Dip with 2 tablespoons of the Pomegranate Molasses. Serve with naan bread.
