Roasted Red Pepper and Walnut Dip

1. 1

   Put the pomegranate juice, into a small saucepan and bring to a boil.

2. 2

   Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes.

3. 3

   Set aside to cool and thicken.

4. 4

   Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes.

5. 5

   Set aside to cool.

6. 6

   Put the walnuts and bread crumbs into a food processor and process until finely ground.

7. 7

   Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth.

8. 8

   With the processor on add the olive oil in a thin stream.

9. 9

   Season with salt, to taste.

10. 10

    Sprinkle with cumin and olive oil and serve.

11. 11

    Serve with pita toasts.

* Per serving · 4 servings · Values may vary.