Toasted Walnut Dip with Pomegranate Molasses

Name: Toasted Walnut Dip with Pomegranate Molasses
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: Middle Eastern,
Ingredients: 2 cups pomegranate juice; 1 tbsp sugar; 1 tbsp lemon juice; 1 1/2 cups walnuts toasted; 1 red bell pepper roasted and peeled; 1/2 cup tomato puree; 2 tbsps plain dried bread crumbs; 1 tsp McCormick® Cumin, Ground; 1/2 tsp McCormick® Allspice, Ground; 1/2 tsp McCormick® Red Pepper, Crushed; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt

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.

20m

PREP TIME

35m

COOK TIME

112

CALORIES

11

INGREDIENTS

Ingredients 12 Servings

Pomegranate Molasses
2 cups pomegranate juice
1 tablespoon sugar
1 tablespoon lemon juice
Toasted Walnut Dip
1 1/2 cups walnuts, toasted
1 red bell pepper, roasted and peeled
1/2 cup tomato puree
2 tablespoons plain dried bread crumbs
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Ground Allspice
1/2 teaspoon McCormick® Crushed Red Pepper
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 For the Dip, place all ingredients in food processor; cover. Process until dip is smooth.
3 Spoon dip into serving bowl. Drizzle with 2 tablespoons of the Pomegranate Molasses. Serve with naan bread.