Average: 0 (0 votes)
Active time
15 minutes
Total time
15 minutes
3-4 cups
Serving Size
2 tablespoons

1 cup toasted walnuts

2 cups freshly ground fine breadcrumbs

1 tablespoon extra virgin olive oil

Juice of 1 lemon

1 cup pomegranate molasses (see note)

¼ cup hot water

2 teaspoons cumin

1 tablespoon sugar

1 cup red pepper paste (see note)

½ teaspoon cayenne or piri-piri

1 small onion, minced (optional)

  1. Pulse the walnuts is a food processor just until they form a fine meal.
  2. Add all of the other ingredients, and pulse until incorporated and emulsified. Add a bit more hot water if the mixture seems too thick to spread.
  3. Chill the mixture overnight before serving to allow the flavors to blend.

Note: Look for pomegranate molasses and red pepper paste in any Middle Eastern or Turkish market. And make breadcrumbs from any kind of whole grain bread. If it contains seeds, so much the better.

If you aren’t able to locate the red pepper paste, you can make your own at home: purchase marinated roasted red peppers, drain them of their oil, and pulse them in a food processor. If the resultant mixture is still a bit liquid in consistency, try cooking the processed peppers in a small pot over low to medium heat on your stove top, until the liquid is evaporated, and the processed mixture has a paste-like consistency. 

An Oldways recipe and photo.

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Calories: 80
Fat: 3g
Saturated Fat: 0g
Sodium: 30mg
Carbohydrate: 13g
Fiber: 1g
Protein: 2g

Yield: 3-4 cups

Serving Size: 2 tablespoons

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