Pomegranate juice adds a tart flavor. If you'd like to omit it, adjust the finished dip with more lemon juice and olive oil.

Everyday Food, May 2010


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).

  • Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.


Reviews (3)

74 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 32
  • 2 star values: 15
  • 1 star values: 2
Rating: Unrated
I make this all the time. Have subs[filtered]uted almost all the ingredients orange juice for lemon...any kind of bread for pita...almonds or pistachios for walnuts...each time is delicious as the first. Very versatile and delicious. Always gets rave reviews. Use leftover sauce on penne pasta the next day with a grating of Parmesan and you're golden.
Rating: Unrated
I love this dip! Highly recommend it. It's beautiful and delicious. I used whatever nuts I had, which I've learned with pesto works well. Great to make a day ahead or morning of so the flavors mingle.
Rating: Unrated
This recipe is simply wonderful and easy to make. Also, I have tried it on sandwiches for a little kick.