Muhammara (Pomegranate-Walnut Dip)

This was a big hit at our annual Fourth of July party. I served it with Triscuits and homemade pita chips. The recipe is from Didi Emmons' "Entertaining for a Veggie Planet."

one 6-inch pita bread
1 cup chopped walnuts
1-2 tsp hot sauce (I used Cholula)
1.5 Tbsp pomegranate molasses
1 garlic clove
1/2 tsp ground cumin
2/3 cup extra virgin olive oil
1 tsp salt

1. Preheat oven to 325, Carefully separate the pita bread into 2 disks, and place them rough side up on a rimmed baking sheet. Toast for 10 minutes, or until golden. Set the toasted pita bread aside. Spread the walnuts in a single layer on the same baking sheet and toast for 5 minutes, or until golden brown. Transfer the walnuts to a large bowl.

2. In a food processor, pulse 1 of the pita disks until finely chopped but not pasty. Transfer to the bowl with the walnuts. Process the remaining pita then add the hot sauce, pomegranate molasses, garlic and cumin to the processor and puree until smooth.

3. With the machine running, slowly add the olive oil through the feed tube and process until well incorporated. Transfer the pita mixture to the bowl with the walnuts and stir in the salt. Serve the muhammara at room temperature.