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.
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.
For the dip, place all ingredients in food processor. Cover and process until dip is smooth.
Spoon dip into serving bowl. Drizzle with 2 tbs of the Pomegranate Molasses and serve with naan bread.