Easy Red Pepper Dip

By taniaf

per 2 tbsp: 163 cal, 9.5 g fat

Ingredients

• 1 cup pomegranate juice
• 1 pack whole wheat pitas, 1 torn into pieces
• 1/2 cup toasted walnuts
• 3/4 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 16 oz (1 jar) toasted red peppers, drained, rinsed and roughly chopped
• 1 tsp lemon juice
• 1/2 cup olive oil
• salt

Details

Servings 2

Preparation

Step 1

In a medium skillet, simmer pomegranate juice over medium until thick and syrupy, 13 minutes.
Meanwhile, in a food processor, chop torn pita until crumbs form. Add walnuts, paprika, cumin and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until becomes a smooth paste. With machine running, slowly pour oil thru feed tube and process until combined. Season with salt.
Serve with pita chips or wedges.