10 minutesSnacks and Dessert

Pita wedges with roasted red pepper dip

Makes: eight servings; enjoy leftovers tomorrow
Makes: eight servings; enjoy leftovers tomorrow

Ingredients

  • 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

Steps

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

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

  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.

  4. Transfer to a bowl and serve with remaining pita bread .