This dip of toasted walnuts, roasted red pepper and seasonings is easy to prepare and improves its flavor overnight.
Ingredients
1 red pepper, roasted, seeded
2 tablespoon bread crumbs, gluten-free (I used gluten-free pretzels whirled in a coffee grinder)
1/2 cup California walnuts, toasted
1 heaping teaspoon cumin, toasted
1 tablespoon olive oil
1 tablespoon pomegranate molasses
1/2 tablespoon tomato paste
1/2 teaspoon salt
1 teaspoon lemon juice, fresh
1 clove garlic, small, minced
PREPARATION
Toss all ingredients in a food processor and pulse until well-mixed. You want some texture left, so don’t over-process. Let stand for 20 minutes before eating. Lasts about a week in the fridge.
Garnish with some more walnuts and a drizzle of olive oil.
Serve at room temperature. The dip can be stored in a sealed container overnight in the fridge to improve its flavor, bring up to room temperature before serving.