Walnut Pomegranate Spread

  • Yield: 1 servings


1/4cup water
1/2ounce whole wheat flat bread/pita bread
1 1/4ounces walnuts, toasted
1tablespoon tomato paste
1tablespoon pomegranate molasses
1teaspoon harissa
1/2teaspoon ground cumin
1/2teaspoon red pepper flakes
1teaspoon maple syrup or agave
1tablespoon olive oil
1pinch salt & pepper


Pour water over flat bread and let it sit for a few minutes to soften.  Place water and bread in a food processor with walnuts, tomato paste, pomegranate molasses, harissa, cumin, red pepper flakes and maple syrup.  Puree until smooth.  Add water if needed to achieve a good consistency.  While the machine is running drizzle in olive oil to emulsify and season to taste with salt and pepper.  If you want it spicier then add more red pepper flakes.   Serve immediately or refrigerate.

To serve:  Let come to room temperature and garnish with chopped walnuts , fresh parsley and a drizzle of olive oil.  Serve with wedges of flat bread that have been warmed.


Special Note:  If you cannot find pomegranate molasses,  then simply boil 1/2 cup of pomegranate juice in a small saucepan until it comes to a thick, syrupy consistency.  Don't overboil or it will burn.