This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.
This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.
Walnut and Pomegranate Spread and Dip
100g walnut meat (ie shelled walnuts)
20g of Lebanese round flatbread, torn into pieces
1.5 tspn cumin powder
1 tspn chilli flakes
O.5 cup olive oil
2 Tblspn pomegranate molasses
1 Tblspn tomato paste
pomegranate seeds, to serve (optional)
flatbread, to serve
Process walnuts, bread, spices and salt to taste until finely ground. Add remaining ingredients and process until well combined.
Transfer to a serving bowl and scatter with pomegranate seeds (if using). Serve with flatbread.
The dip will keep in the fridge for 2 weeks.