10 mins

Pita wedges with roasted red pepper dip

Snacks and Dessert

Eight servings
Enjoy leftovers tomorrow

Nutrition info

• 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

Directions

• Step 1

  In a large skillet over medium-high heat, toast walnuts 2 to 3 minutes, until fragrant.

  In this recipe

  • 1 cup walnuts
• Step 2

  In a food processor, pulse half the pita bread until crumbs form.

  In this recipe

  • 4 pita breads
• Step 3

  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.

  In this recipe

  • 1 cup walnuts
  • 1 ½ cups roasted red peppers
  • ¼ cup olive oil
  • 1 tbsp pomegranate molasses
  • 1 tsp cumin
  • 2 tsp minced garlic
  • 1 lemon
• Step 4

  Transfer to a bowl and serve with remaining pita bread.

  In this recipe

  • 4 pita breads