- 5 roasted red peppers; patted dry
- 1 cup walnuts
- 1 tbsp. water
- 4 cloves fresh garlic; minced
- ¾ cup breadcrumbs
- ½ cup olive oil
- 1 ½ tsp. cumin
- 1 tsp. red chili flakes
- 1 tbsp. pomegranate paste
- Juice from 1 lemon
- 1 tsp. salt
Serve this interesting dip with vegetables, flat bread, or grilled meats!
In a small dry saucepan, gently toast walnuts until golden and fragrant. Be sure to toss pan lightly every minute or so. In the bowl of a food processor, place all ingredients. Pulse to combine, then puree until smooth. Turn mixture out into a medium bowl. Taste and adjust seasoning if needed.
Posted in: Appetizers, Vegan, Vegetarian