Creamy, nutty dip, with a hint of sweet-tart flavor from pomegranate molasses
1 cup fresh bread crumbs
1 large clove garlic, coarsely chopped
⅓ cup walnuts
1 12-ounce jar roasted red peppers, drained
1 tablespoon pomegranate molasses*
1 tablespoon lemon juice
¼ teaspoon ground cumin
½ teaspoon salt
big pinch ground pepper (Aleppo, cayenne, or black)
2 tablespoons extra-virgin olive oil
*Ingredient substitution: When we haven’t had pomegranate molasses, we’ve used an extra teaspoon of lemon juice with a teaspoon of either grenadine or the syrup from a jar of Italian amarena cherries.
Place the bread crumbs, garlic, and walnuts in a food processor. Run the food processor until the walnuts are coarsely ground. Add in all the remaining ingredients, except the olive oil, and run again until the dip looks smooth. Gradually pour the olive oil through the open tube in the food processor’s lid while continuing to run it, until the oil is incorporated. Taste, then adjust for seasoning as necessary. Serve right away, or keep in the fridge for several days.
First Thursday Recipes 