Developed for us by our summer intern Jessica as she shared foods from her Greek heritage. This dish is a winner. Hummus, move over!
1 roasted red pepper
2 tbsp bread crumbs
½ c toasted walnuts
1-2 cloves garlic (chopped)
1 tsp (heaping) cumin
1 tbsp olive oil
1 tbsp pomegranate molasses
½ tbsp tomato paste or 2 sundried tomatoes
½ tsp salt
1 tsp lemon juice
Toss all ingredients into the food processor and pulse until well-mixed, without over-processing and losing texture, of course. Garnish with some olive oil and whole walnuts.
Store in fridge overnight to enhance and blend flavors.
Serve at room temp.
Dip can be stored up to a week in the fridge.
Prep time: 20mins
The Dyer Family Organic Farm, Ann Arbor, MI