INGREDIENTS:

1 red bell pepper, roasted, peeled and seeded
1 slice whole-wheat bread, crust removed, toasted
½ cup walnuts, toasted
1 tablespoon extra-virgin olive oil
1 tablespoon pomegranate juice or 1 teaspoon pomegranate molasses
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
Salt and ground black pepper

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PREPARATION:

1. Coarsely chop the red pepper and place it in a food processor.

2. Break the toasted bread into 1-inch pieces and add it to the pepper. Add the walnuts, oil, pomegranate juice, cumin, and red pepper flakes. Pulse until the mixture is a rough paste. Season the dip to taste with salt and pepper.

Note: If you use roasted peppers from a jar, drain them well. Using pomegranate molasses with them gives a thicker spread than adding pomegranate juice.

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