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Toasted Walnut Dip with Pomegranate Molasses
Ingredients
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Pomegranate Molasses:
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450 millilitre (3/4 pint) pomegranate juice
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1 tablespoons sugar
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1 tablespoons lemon juice
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Toasted Walnut Dip:
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170 gram (6 ounce) walnuts, toasted
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1 red pepper, roasted and peeled
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125 millilitre (4 fluid ounce) tomato purée
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2 tablespoons breadcrumbs, dried
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1 teaspoon Ground Cumin
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1/2 teaspoon Ground Allspice
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1/2 teaspoon Chilli Flakes
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1/2 teaspoon Sea Salt
Key Products
Instructions
- 1 For the pomegranate molasses, bring all ingredients to boil in small saucepan on high heat. Reduce heat to medium-low and simmer for 30-35 minutes, or until mixture is reduced to around 75ml (3fl oz) and is consistency of a thick syrup. Allow to cool completely.
- 2 For the dip, place all ingredients in food processor. Cover and process until dip is smooth.
- 3 Spoon dip into serving bowl. Drizzle with 2 tbs of the Pomegranate Molasses and serve with naan bread.
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