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Meanwhile, combine the walnuts and bread crumbs in a food processor and process until finely ground. Add the bell peppers, lemon juice, and pomegranate molasses and blend until creamy. Add the chile paste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill overnight to allow flavors to mellow.
When ready to serve, scrape dip into a serving dish. Decorate with ground cumin and drizzle of olive oil.
Yield: 6 servings