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.
Makes 12 servings.
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.
Makes 12 servings.
Instructions
For the 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.
For the Toasted Walnut Dip:
- Place all ingredients in food processor; cover. Process until dip is smooth.
- Spoon dip into serving bowl.
For Garnish & Serving:
- Drizzle with 2 tablespoons of the Pomegranate Molasses.
- Serve with naan bread.
