Walnut Pomegranate Spread

  • Yield 1 servings


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





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