Recipe

		Roasted Red Pepper and Walnut Dip
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

3/4 cup pomegranate juice

1/2 cup walnuts

3 tablespoons unseasoned bread crumbs

1 tablespoon lemon juice

16-ounce jar roasted red peppers, drained

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon olive oil

pinch of salt

Pita Toasts, for serving

Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken. Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Serve with pita toasts.