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Toasted Walnut Dip with Pomegranate Molasses
Prep Time
20 Minutes
Cook Time
35 Minutes
Ingredients
13
Servings
12
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.
Ingredients
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
COOKING 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.