Toasted Walnut Dip with Pomegranate Molasses
A favorite Middle-Eastern starter, this purée of toasted walnuts, roasted red bell pepper, cumin, allspice and crushed red pepper is drizzled with a sweet, tangy pomegranate molasses.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Salt grinder
Ingredients
- 2 cups (500 ml) pomegranate juice
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) lemon juice
- 1 1/2 cups (375 ml) walnuts toasted
- 1 red bell pepper roasted and peeled
- 1/2 cup (125 ml) tomato purée or crushed tomatoes
- 2 tbsp (30 ml) plain dried bread crumbs
- 1 tsp (5 ml) cumin ground (club house)
- 1/2 tsp (2 ml) allspice ground (club house)
- 1/2 tsp (2 ml) organic crushed red pepper (club house)
- 1/2 tsp (2 ml) sea salt grinder (club house)
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