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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 160kj
  • Fat Total 12g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 11g
  • Sugar 4g
  • Sodium 86mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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