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1 tsp. chili pepper flakes
1 tsp. ground cumin
1 1/2 cup walnuts, roasted
1/2 cup dried bread crumbs
1/4 cup olive oil
2 tbsp. unsweetened pomegranate juice
dash of salt
1/2 tsp. sugar
1/4 cup tomato puree
1/2 tsp. ground allspice
2 roasted red bell peppers, peeled and chopped
Chopped parsley for garnish

Combine all the ingredients but parsley in a food processor and
puree until smooth.

Spoon the dip into bowls and garnish with parsley if desired and
serve with warm pita bread.

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