14 people made this

    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.

    Recently viewed

    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

    Write a review

    Click on stars to rate