Serves: 8
Total Calories: 228
Prep time: n/a
Cook time: 15 minutes
Total time: 15 minutes

1 cup shelled walnuts
1 tablespoon tomato paste
6 tablespoons extra virgin olive oil
1 clove crushed garlic
2 tablespoons pomegrante fruit syrup, See note below
6 tablespoons white or brown bread crumbs
, , to taste salt, sea, and pepper
1 teaspoon ground cumin
1 tablespoon red wine vinegar
7 ounces roasted red bell peppers
1 teaspoon smoked, spanish paprika

Toast the walnuts in a dry skillet/ frying pan for about 2 minutes, until fragrant. Set aside to cool.

Put the toasted walnuts and bread crumbs in a food processor and blend until finely ground. Add the peppers and garlic and blend until smooth and then add the paprika, cumin, tomato past/puree, vinegar and pomegranate syrup. Season well with salt and pepper and blend again until smooth and creamy.

With the blender running, slowly pour in the olive oil until it is incorporated. If the mixture os too thick, add a few tablespoons of water or lemon juice. Serve sprinkled with pomegranate seeds, if using. Cover and refrigerate until ready to serve.

NOTE: This thick, fragrant and tangy reduction of pomegranate juice is made by boiling the liquid until it becomes thick and syrupy. It's key ingredient is in traditional Middle Eastern cooking and has become an increasingly popular gourmet ingredient over the last few years. It is available at larger supermarkets and online retailers. If you can find it, put 3/4 cup pomegranate juice (make sure it's 100% and not cocktail) in a small saucepan bring to a boil. Reduce the heat to medium and simmer, uncovered for about 6 minutes, until the juice is reduced to about 2 Tablespoons. Set aside to cool and thicken before serving.

Nutritional Facts:

Serves: 8
Total Calories: 228
Calories from Fat: 183

More Recipes from the 2011 HomeCook'n Collection Cookbook:
HEADLINE RECIPE: Chimichanga
TOP ARTICLE: The Way the Cookie Crumbles
FEATURED RECIPE: Mid-Summer Italian Bread Salad
FEATURED RECIPE: Food Storage Stew
FEATURED RECIPE: Insalata caprese
FEATURED RECIPE: Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
KITCHEN REMEDY: Mmm...Berry Cobblers
KITCHEN REMEDY: Build a Better Salad
KITCHEN REMEDY: MyPlate: New USDA Guidelines
TABLE TALK: Hot and Spicy
TABLE TALK: Mouthwatering Main Course Salads
TABLE TALK: Dessert Salads
TABLE TALK: Hare-Brained and Half-Baked!
JEST FOR FUN: Camping Laughs
JEST FOR FUN: New Dentures
JEST FOR FUN: When I Win the Lottery...
JEST FOR FUN: Skinny Dipping
REFRIGERATOR DOOR: Safer Egg Cracking
REFRIGERATOR DOOR: Sugar-Free Syrup
Apple-Snickers Salad
Strawberry Pretzel Salad
Five Spice Chinese Almonds
Hot and Spicy Beef
Coconut Curry Chicken Breast
Hummus with Habanero pepper
Lebanese Hot Pepper and Walnut Dip
Asian Steak Salad
Summer Salad With Beans And Basil
Grilled Salmon Salad
Mixed Berry with Orange
Raspberry Peach Cobbler
Skillet Blackberry Cobbler
Strawberry Delight Dessert Salad
Baja Bean Salad
Chicken Fajita Salad
Caribbean Salad
Fiesta Spanish Rice