Toasted Walnut Dip with Pomegranate Molasses

Number of Portions


- Pomegranate Molasses:
- 450 ml pomegranate juice
- 1 tbsp sugar
- 1 tbsp lemon juice
- Toasted Walnut Dip:
- 170 grams walnuts, toasted
- 1 red pepper, roasted and peeled
- 125 ml tomato purée
- 2 tbsp breadcrumbs, dried
- 1 tsp Ground Cumin
- 1/2 tsp Ground Allspice
- 1/2 tsp Crushed Chillies
- 1/2 tsp Sea Salt


For the pomegranate molasses, bring all ingredients to boil in small saucepan on high heat. Reduce heat to medium-low and simmer for 30-35 minutes, or until mixture is reduced to around 75ml (3fl oz) and is consistency of a thick syrup. Allow to cool completely.

For the dip, place all ingredients in food processor. Cover and process until dip is smooth.

Spoon dip into serving bowl. Drizzle with 2 tbs of the Pomegranate Molasses and serve with naan bread.


Test Kitchen Tip: Pomegranate molasses is an essential ingredient in Middle Eastern cuisine. It can be found in gourmet or Middle Eastern markets or online specialty stores. Alternatively make it at home by reducing pomegranate juice, sugar and lemon juice to a thick syrup. Store any leftover pomegranate molasses in refrigerator, brush on roast chicken or lamb for a glaze, use to sweeten iced tea, or add to vinaigrettes and marinades. To roast red bell pepper: Gas stove-top: Roast bell pepper directly over a medium-high gas flame until blackened on all sides, turning with tongs. Grill: Halve and core bell pepper, removing ribs and seeds. Broil on baking sheet, cut-side down for 5 - 7 minutes, or until skin has blistered and blackened over the entire surface. After roasting, transfer bell pepper to paper or food safe heatproof plastic bag. Close bag and let stand for 15 minutes, or until bell pepper is cool enough to handle. Peel off blackened skin, then remove tops, ribs and seeds from whole bell pepper.

Products used in this recipe: