ROASTED RED PEPPER AND WALNUT DIP

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Roasted Red Pepper and Walnut Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 113 calorie, Fat 7.4 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 16 grams, Fiber 0.6 grams, Protein 1.6 grams

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