Middle Eastern Walnut and Pomegranate Spread

Ingredients (use vegan versions):

• 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

Directions:

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 i''m 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.

Serves: 1 1/4 cup

Preparation time: 20 min