Pita wedges with roasted red pepper dip
- 1 cup walnuts
- 4 pita breads
- 1 ½ cups roasted red peppers
- ¼ cup olive oil
- 1 tbsp pomegranate molasses
- 1 tsp cumin
- 2 tsp minced garlic
- 1 lemon
In a large skillet over medium-high heat, toast walnuts 2 to 3 minutes, until fragrant.
In a food processor, pulse half the pita bread until crumbs form.
Add roasted red peppers (drained), toasted walnuts, olive oil, pomegranate molasses, cumin, garlic and lemon juice. Pulse until incorporated, 1 to 2 minutes. Add salt to taste.
Transfer to a bowl and serve with remaining pita bread.