:

ingredients

  • 1 12 oz jar roasted red bell peppers in olive oil with garlic, drained
  • 1 cup walnuts
  • ⅓ cup panko
  • 2 tbsps extra virgin olive oil
  • 2 tsps pomegranate molasses
  • 2 tsps fresh lemon juice
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp cayenne
  • pita chips

directions

Roast the walnuts untll they turn a darker color. Blend all ingredients except pita chips in processor until coarse purée forms. Transfer to bowl; serve with chips.

source

Evan Evanson

servings/yield

2 cups

rating

difficulty

cuisine

Asian : Middle Eastern

course

Appetizer

preparation times

• Active: 10 Minutes

equipment