1 cup walnut pieces
1 roasted red pepper
1/4 cup fresh parsley, chopped
1 clove garlic
1 jalapeno, seeded and chopped (or pinch of cayenne)
2 tablespoon olive oil
1 tablespoon pomegranate Molasses
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground pepper
I made this recipe 3 times in the first week I discovered it!
Toast the walnuts in the oven at 350 degrees for 10 minutes or dry-fry them on the stove top, stirring every once in a while. I find im less likely to forget about them and burn them on the stove, and it doesn't consume as much energy either.
Put the walnuts in a food processor. Cut the red pepper into chunks and put in processor with the nuts. Add remaining ingredients and process until a spreadable consistency. (It will not be completely smooth)
Refrigerate and serve chilled or at room temperature as a spread for crostini, flat bread or slices of fresh baguette.
** Pomegranate Molasses is used in Middle Eastern cooking. It is absolutely delicious and should be available in ethnic or specialty food shops. You can supposedly substitute 1 teaspoon of honey mixed with 1 tablespoon lemon juice but I REALLY recommend trying to find the molasses.