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About this recipe: An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey. Serve with pitta bread.


Serves: 8 

  • 4 tablespoons extra virgin olive oil
  • 50g (2 oz) fine dried breadcrumbs
  • 50g (2 oz) finely chopped walnuts
  • 4 cloves garlic, mashed into a paste
  • 3 tablespoons lemon juice
  • 2 tablespoons pomegranate syrup or juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried crushed chillies

Prep:10min  ›  Ready in:10min 

  1. In the container of a food processor or blender, combine the olive oil, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and chillies. Process until smooth. Serve with pitta triangles.

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Reviews (1)


I roasted red peppers until the outer skins were charred. After letting the peppers cool to room temperature, I removed the skins and seeds. I toasted the walnuts, omitted the pomegranate molasses and garlic, and I used red wine vinegar in place of lemon juice. This dip is one of my all-time favourites! - 03 Jun 2014

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