This Turkish walnut dip recipe is quick and easy. Thick and slightly tangy from the pomegranate extract it goes beautifully with fresh Turkish pide. It would be a great appetiser served alongside some other dips when entertaining for a crowd.
- 1 cup walnuts
- 2 tbsp Turkish chilli paste (biber salca)
- 1 tsp cumin
- 1 small onion, diced
- a little water
- 2 tbsp pomegranate extract or molasses
- 2 tsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place walnuts in food processor, process until finely ground.
Add chilli paste, cumin, onion, water and some salt and process to a smooth paste.
Stir through pomegranate extract and olive oil and serve with warm Turkish pide.