Roasted Red Pepper dip
3/4 cup pomegranate juice
1/2 cup walnuts
3 tablespoons oats
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 tablespoon olive oil
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Put the walnuts and oats into a food processor and process until finely ground. Add the reduced pomegranate juice, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream.
Serve with whole wheat pita toasts.