Ingredients
1 1/2 cups walnuts
1/2 cup drained jarred roasted red bell peppers
1/2 cup fresh breadcrumbs made from crustless french bread
1/2 cup extra virgin olive oil
1/2 cup pomegranate juice
2 teaspooons ground cumin
2 teaspoon dried crushed red pepper
3 tablespoons pine nutswarm or toasted pita bread
Preparation
Combine first 7 ingredients in the processor. Puree until coarsely ground. DO AHEAD - can be made 3 days ahead. Cover; chill.
Spread walnut puree on plate, sprinkle with pine nuts and serve with warm or tasted pita bread.
