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.
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
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Method Prep:10min › Ready in:10min
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.
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