Ingredients
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2/3 cup walnuts
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1 (16 oz) jar roasted red peppers
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1 lime
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1 tsp minced garlic
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1 tsp ground cumin
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1/4 tsp red chili flakes
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1/2 cup pomegranate seeds
Steps
1
In a dry medium skillet, toast the walnuts on medium-high 2–3 min., until browned and fragrant, stirring occasionally. Set aside on a plate to cool.
2
Meanwhile, drain the peppers and pat dry with paper towels. In a food processor, pulse the peppers, walnuts, juice of the lime, garlic, cumin, chili flakes, and ¼ cup pomegranate seeds until smooth. Season with salt.
3
Transfer dip to a serving bowl and garnish with remaining pomegranate seeds.
