TURKISH WALNUT AND POMEGRANATE DIP

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TURKISH WALNUT AND POMEGRANATE DIP image

Categories     Nut

Yield 2 cups

Number Of Ingredients 8

1 1/2 c. walnuts, toasted
12 oz. roasted red peppers, drained
1/2 c. extra virgin olive oil
1 T. Pomegranate molasses (see note)
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried chili flakes
salt

Steps:

  • Combine above ingredients in the work bowl of a food processor and puree to a smooth paste. Adjust seasoning with salt and refrigerate for a couple of hours to allow flavors to marry. Serve as a dip with pita bread and cut up vegetables, such as red and yellow peppers, celery and Jerusalem artichokes.

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