Main content

A middle-eastern walnut & capsicum dip.


  • 100g walnuts

  • 2 red capsicum (roasted and peeled)

  • 1 large, stale pita bread (torn up)

  • 1 tablespoon pomegranate molasses

  • 1/2 teaspoon cumin

  • 1/4 teaspoon cayenne

  • Pinch salt

  • Slurp of olive oil

  • Pomegranate seeds or parsley for garnish


  • 1.

    Puree all ingredients in the food processor until smooth.

  • 2.

    Garnish with pomegranate seeds or roughly-chopped continental parsley.

  • 3.

    Serve with plenty of pita bread, torn into large pieces.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings