Lebanese Hot Pepper and Walnut Dip

Serves: 8
Total Calories: 228
Prep time:
Cook time:
Total time:


1 cup shelled walnuts
1 tablespoon tomato paste
6 tablespoons extra virgin olive oil
1 clove crushed garlic
2 tablespoons pomegrante fruit syrup, See note below
6 tablespoons white or brown bread crumbs
, , to taste salt, sea, and pepper
1 teaspoon ground cumin
1 tablespoon red wine vinegar
7 ounces roasted red bell peppers
1 teaspoon smoked, spanish paprika


Toast the walnuts in a dry skillet/ frying pan for about 2 minutes, until fragrant. Set aside to cool.

Put the toasted walnuts and bread crumbs in a food processor and blend until finely ground. Add the peppers and garlic and blend until smooth and then add the paprika, cumin, tomato past/puree, vinegar and pomegranate syrup. Season well with salt and pepper and blend again until smooth and creamy.

With the blender running, slowly pour in the olive oil until it is incorporated. If the mixture os too thick, add a few tablespoons of water or lemon juice. Serve sprinkled with pomegranate seeds, if using. Cover and refrigerate until ready to serve.

NOTE: This thick, fragrant and tangy reduction of pomegranate juice is made by boiling the liquid until it becomes thick and syrupy. It's key ingredient is in traditional Middle Eastern cooking and has become an increasingly popular gourmet ingredient over the last few years. It is available at larger supermarkets and online retailers. If you can find it, put 3/4 cup pomegranate juice (make sure it's 100% and not cocktail) in a small saucepan bring to a boil. Reduce the heat to medium and simmer, uncovered for about 6 minutes, until the juice is reduced to about 2 Tablespoons. Set aside to cool and thicken before serving.

Nutritional Facts:

Serves: 8
Total Calories: 228
Calories from Fat: 183

This Lebanese Hot Pepper and Walnut Dip recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.

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