I took a cooking class from Maria Hines and learned a recipe for one of her delicious dips served at Golden Beetle. I've made it several times as an appetizer or snack. It's easy and delicious.
Walnut Pomegranate Dip with Pita Bread
1/4 cup water
whole wheat pita
3 T walnuts, toasted
1 T tomato paste
1 T pomegranate molasses (available at Whole Foods)
1 t harissa
1/2 t ground cumin
1 t red pepper flakes
1 t sugar
1 T olive oil
salt and pepper to taste
Cut a pita in half and pour water on one half. Let it sit for a few minutes to soften. Place water and bread in a food processor with walnuts, tomato paste, pomegranate molasses, harissa, cumin red pepper flakes and sugar. Puree until smooth. Add water if needed to achieve a good consistency. While the machine is running, drizzle in olive oil to emulsify and season to taste with salt and pepper.
Cut pita into triangles and brush with olive oil. Season with a sprinkle of sea salt and broil until warmed and very slightly toasted (a minute or two). Serve pita triangles with dip.