Toasted Walnut Dip with Pomegranate Molasses

Toasted Walnut Dip with Pomegranate Molasses

Toasted Walnut Dip with Pomegranate Molasses

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.
  • Pomegranate Molasses:

  • 450 millilitre (3/4 pint) pomegranate juice

  • 1 tablespoons sugar

  • 1 tablespoons lemon juice

  • Toasted Walnut Dip:

  • 170 gram (6 ounce) walnuts, toasted

  • 1 red pepper, roasted and peeled

  • 125 millilitre (4 fluid ounce) tomato purée

  • 2 tablespoons breadcrumbs, dried

  • 1 teaspoon Ground Cumin

  • 1/2 teaspoon Ground Allspice

  • 1/2 teaspoon Chilli Flakes

  • 1/2 teaspoon Sea Salt

Key Products
Ground Cumin

Product Information

£ 1.70/unit,28g
Ground Allspice

Product Information

£ 2.05/unit,37g
Schwartz product packaging

Product Information

£ 2.00/unit,29g


  • 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.