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Roasted Red Pepper and Walnut Dip (K8’s)
Ingredients
  • ¾ cup pomegranate juice or 4 teaspoons of pomegranate molasses
  • ½ cup walnuts
  • 3 tablespoons unseasoned bread crumbs
  • 1 tablespoon lemon juice
  • 1 (16-ounce) jar roasted red peppers, drained
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cumin, plus more for garnish
  • 1 tablespoon olive oil, plus 1 teaspoon for garnish
  • Salt
  • Pita Toasts, for serving
Steps
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