toasted walnut dip & pomegranate molasses recipe | Schwartz
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.schwartz.co.uk.
Ingredients
- Pomegranate Molasses:
- 450 ml (3/4 pint) pomegranate juice
- 1 tbsp sugar
- 1 tbsp lemon juice
- Toasted Walnut Dip:
- 170 g (6 oz) walnuts, toasted
- 1 red pepper, roasted and peeled
- 125 ml (4 fl oz) tomato purée
- 2 tbsp breadcrumbs, dried
- 1 tsp Cumin Ground
- 1/2 tsp Allspice Ground
- 1/2 tsp Chillies Crushed
- 1/2 tsp Sea Salt
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