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